Pineapple Pecan Carrot Cake
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 1 1⁄2 cups vegetable oil
- 1 3⁄4 cups granulated sugar
- 3 eggs
- 2 cups flour
- 2 teaspoons salt
- 3 teaspoons cinnamon
- 1 teaspoon ground cloves
- 2 cups peeled and grated carrots
- 1 cup chopped pecans
- 8 ounces crushed pineapple
- 16 ounces cream cheese
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3⁄4 cup shredded coconut
directions
- Beat together oil, sugar and eggs until completely combined.
- In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
- Add to egg-sugar mix and mix well.
- Drain the pineapple well.
- Add carrots, pecans, and pineapple to mix. Blend well.
- Pour batter into a greased and floured 9 or 10 inch pan.
- Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
- Let cake cool on rack without taking out of pan.
- Cream together cream cheese, powdered sugar and vanilla extract.
- Take cake out of pan and cover with the frosting. Sprinkle with coconut.
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