For an extra layer of flavor, try toasting the pecans before chopping. This will enhance their nutty flavor and add a pleasant crunch. If you prefer a less sweet cake, you can reduce the amount of sugar by 1/4 cup. Feel free to add other nuts or dried fruits to the batter, such as walnuts, raisins, or cranberries. This cake is delicious with a classic cream cheese frosting, but it also pairs well with a simple vanilla glaze or a dusting of powdered sugar.
Carrot Cake with Crushed Pineapple and Pecans
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS6
A timeless classic reimagined! This moist and flavorful carrot cake, studded with sweet pineapple and crunchy pecans, evokes a sense of nostalgia with every bite. Prepare to be transported back to the warm kitchens of yesteryear.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol47 mg
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Fiber3 g
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Protein5 g
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Saturated Fat5 g
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Sodium350 mg
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Sugar40 g
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Fat38 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans. (5 minutes)
02
Step
5 mins
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. This ensures even distribution of the spices and leavening agents. (3 minutes)
03
Step
5 mins
In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until light and well combined. A smooth emulsion is key to a tender cake. (5 minutes)
04
Step
5 mins
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can develop the gluten in the flour, resulting in a tough cake. (5 minutes)
05
Step
5 mins
Gently fold in the grated carrots, drained pineapple, coconut, and pecans until evenly distributed throughout the batter. (5 minutes)
06
Step
2 mins
Evenly divide the batter among the prepared cake pans. (3 minutes)
07
Step
35 mins
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30-35 minutes. Start checking for doneness around 30 minutes to prevent over-baking. (35 minutes)
08
Step
10 mins
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Everette Franecki
Jul 1, 2025This cake is amazing! So moist and flavorful. It's a new family favorite!
Adolf Schambergerjakubowski
Jun 30, 2025The recipe was easy to follow, and the cake turned out perfectly. I added walnuts instead of pecans, and it was still delicious!
Sterling Botsfordgreenholt
Jun 30, 2025I've made this cake several times, and it's always a hit. The pineapple and coconut add such a nice touch.
Sydni Carroll
Jun 29, 2025The cake was a bit too sweet for my taste, so I reduced the sugar by 1/4 cup, and it was perfect.
Trent Smith
Jun 28, 2025I'm not usually a fan of carrot cake, but this recipe changed my mind. It's so good!
Kendra Hartmann
Jun 27, 2025I added a bit of orange zest to the frosting, and it complemented the cake perfectly.
Jovany Rippin
Jun 27, 2025My family loved this cake! It was gone in two days.