Carrot Cake

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Carrot cake is a perfect dessert for a birthday celebration or a casual get-together.

What is it about a cake made with carrots? People either love it or hate it! I love it! 

This cake is made with cooked carrots, shredded coconut, chopped pecans and crushed pineapple. It’s delicious eaten just on its own or topped with a cream cheese frosting.

What ingredients do I need to make this cake?

• flour
• sugar
• baking soda
• cinnamon
• nutmeg
• eggs
• oil
• vanilla
• pecans
• carrots
• pineapple

How do  you make carrot cake?

You will not believe how simple this carrot cake is to make! You just put all the dry ingredients in a bowl. Add the wet ingredients and mix together.

Then you dump in all the yummy extras – carrots, coconut, pecans, and pineapple. Stir it all together, bake it and it’s done! Easy Peasy!

What type of frosting is best?

I love a homemade cream cheese frosting with this carrot cake, but a great buttercream would be delicious too.  You could also dust a bit of powdered sugar on the top and call it good. The choice is all yours.

What shape should I bake this cake?

I like to use two 8 inch rounds when making this cake. You could also use a rectangular cake pan and make a sheet cake. 

Other Favorite Desserts Include:

• Strawberry Roll Cake
• Flourless Chocolate Cake
• Lemon Cupcakes
• Carrot Cookies
• Chocolate Cupcakes

Don’t forget to PIN for later. 

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

Carrot Cake

Kathy

Homemade Carrot Cake with cooked carrots, shredded coconut, chopped pecans and crushed pineapple. 

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Dessert

Cuisine American

Servings 16 people

Calories 519 kcal

Ingredients

  

1x2x3x

Cake

• 2 1/2 cups flour
• 1 1/2 cups sugar
• 2 1/2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/8 teaspoon nutmeg
• 3 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 1/2 cup carrots (cooked and mashed)
• 1 cup sweetened coconut
• 1 cup crushed pineapple (drained)

Frosting

• 8 ounces cream cheese (at room temperature)
• 8 ounces butter (at room temperature)
• 1 1/2 teaspoons vanilla
• 3 1/2 cups powdered sugar
• 2 Tablespoons lemon juice (freshly squeezed)

Instructions

 

Cake

• Prepare two 8 inch cake pans by lining bottom with parchment paper and lightly greasing. Set aside.
• In a large bowl, combine flour, sugar, baking soda, cinnamon and nutmeg.
• In another bowl combine eggs, oil and vanilla.
• Add egg mixture to dry mixture. Stir together.
• Add pecans, carrots, coconut and pineapple. Mix until incorporated.
• Divide mixture into prepared cake pans. 
• Bake in a preheated 350 degree oven for 30-35 minutes. 
• Cool on a baking rack for 15 minutes.  Remove from cake pans and continue cooling until completely cooled. 

Frosting

• In a mixing bowl add cream cheese and butter. Mix with an electric mixer until smooth.
• Add vanilla and powdered sugar. Mix on low speed until combined.
• Mix in lemon juice. 

Assemble Cake

• Place one cake on a dish. Place frosting on top. Place second cake on top. Frost top and sides. 
• Sprinkle with additional chopped pecans (optional) 

Notes

For carrots: Peel and chop fresh carrots. Place in a sauce pan and boil until soft. Drain and mash with a fork, potato masher or food processor. Allow carrots to cool before using.

For crushed pineapple: Use a can of crushed pineapple. Drain prior to using. 

Nutrition

Calories: 519kcalCarbohydrates: 71gProtein: 5gFat: 25gSaturated Fat: 13gCholesterol: 76mgSodium: 354mgPotassium: 184mgFiber: 2gSugar: 52gVitamin A: 2615IUVitamin C: 4.9mgCalcium: 42mgIron: 1.5mg

Keyword carrot cake, carrot cake recipe, carrot cake with pineapple recipe

Tried this recipe?Leave a comment and let me know what you think.