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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.
Ingredients
- all-purpose flour: 2 cups
- ground cinnamon: 3 tsp
- baking soda: 1 tsp
- salt: 1 tsp
- white sugar: 2 cups
- ½ cups canola oil: 1 piece
- eggs: 3 piece
- vanilla extract: 2 tsp
- finely grated carrots: 2 cups (to taste)
- pineapple: 1 can (8 ounce can, drained, crushed)
- sweetened flaked coconut: 1 cup
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
