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4.5 from 2 votes

Pineapple Pecan Carrot Cake

If you’re looking for an easy, delicious Easter cake, this Pineapple Pecan Carrot Cake is everything you'd hope for
Keyword Carrot Cake, Cream Cheese, Easter
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 20
Author Sarah Kozowski

Ingredients

  • 2 cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 3⁄4 cup white sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup coconut flaked
  • 2 cup carrot shredded
  • 1 cup pecans/walnuts chopped
  • 1 can(8 oz) crushed pineapple drained
  • 1 8 oz cream cheese softened
  • 1/4 cup butter softened
  • 2 cup powdered sugar
  • 1 tbsp vanilla extract

Instructions

  • In a medium bowl, whisk together the eggs, sugar, oil and vanilla.
  • Mix the flour, baking soda, baking powder, salt and cinnamon in a large bowl.
  • Stir in the egg mixture. Stir gently, just until combined. Stir in carrots, coconut, chopped pecans/walnuts(toast ‘em first) and pineapple.
  • Pour into a 9×13 greased baking dish. Bake at 350F for 40 to 45 minutes till toothpick inserted in center comes out clean. COOL COMPLETELY.
  • Combine all frosting ingredients together (cream cheese, butter, powdered sugar and vanilla) with an electric mixer until smooth.
  • You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.
  • Spread frosting evenly on top of cake. Cut the cake into any size you like.