Description
Indulge in the delightful experience of this Carrot Cake Recipe with Pineapple, a perfect blend of moistness and flavor that is sure to impress at any gathering. This cake features an irresistible combination of shredded carrots, juicy pineapple, crunchy pecans, and shredded coconut, all enhanced by warm spices. Topped with creamy cream cheese frosting, it’s a dessert that brings joy to birthdays, holidays, or just a special treat for yourself. Easy to make and adaptable for various occasions, this cake is not only delicious but also visually stunning when presented in layers. Enjoy every slice filled with layers of flavor and texture!
Ingredients
Scale
- 3 large eggs
- ¾ cup canola oil
- ¾ cup buttermilk
- 1½ cups granulated sugar
- 2 cups all-purpose flour
- 2 cups freshly shredded carrots
- 1 can (8 ounces) crushed pineapple (with juice)
- 1 cup chopped pecans
- 16 ounces cream cheese (softened)
Instructions
- Preheat oven to 350°F (175°C). Prepare two 8-inch round cake pans with parchment paper.
- In a mixing bowl, whisk together eggs, buttermilk, oil, sugar, and vanilla until combined.
- Gradually add flour, baking soda, salt, and spices; mix until smooth.
- Fold in carrots, coconut flakes, pineapple (with juice), and pecans until evenly distributed.
- Divide batter between prepared pans and bake for approximately 35 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool for about 10 minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 260mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg