This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
12
Yield:
1 9-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.

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  • Sift flour, cinnamon, baking soda, and salt together in a bowl.

  • Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Cook's Notes:

You can use chopped walnuts instead of pecans.

You can bake this in 2 round or square cake pans instead of three. It depends on the thickness of cake you prefer. The cake rises some but is very dense. Increase baking time to 1 hour.

Nutrition Facts

591 calories; protein 5.1g; carbohydrates 59.5g; fat 38.4g; cholesterol 46.5mg; sodium 349.9mg. Full Nutrition
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