Carrot Cake with Crushed Pineapple and Pecans
Description
This 1970s retro carrot cake is loaded with crushed pineapple, coconut, and pecans, making it a sweet choice for your next party!
Ingredients
•
2 cups all-purpose flour
•
3 teaspoons ground cinnamon
•
1 teaspoon baking soda
•
1 teaspoon salt
•
2 cups white sugar
•
1 1/2 cups canola oil
•
3 large eggs
•
2 teaspoons vanilla extract
•
2 cups finely grated carrots, or more to taste
•
1 (8 ounce) can crushed pineapple, drained
•
1 cup sweetened flaked coconut
•
1 cup chopped pecans
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
2
Sift flour, cinnamon, baking soda, and salt together into a bowl.
3
Beat sugar, oil, eggs, and vanilla extract together in a separate bowl until well blended. Gradually add flour mixture until well combined. Fold in carrots, pineapple, coconut, and pecans. Evenly divide batter among the prepared cake pans.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.