Name: Carrot Cake with Crushed Pineapple and Pecans
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Ground cinnamon - 3 teaspoons; Baking soda - 1 teaspoon; Salt - 1 teaspoon; White sugar - 2 cups; Canola oil - 1 ½ cups; Eggs - 3 large; Vanilla extract - 2 teaspoons; Finely grated carrots, or more to taste - 2 cups; Crushed pineapple, drained - 1 (8 ounce) can; Sweetened flaked coconut - 1 cup; Chopped pecans - 1 cup

Ingredients for - Carrot Cake with Crushed Pineapple and Pecans

1. All-purpose flour 2 cups

2. Ground cinnamon 3 teaspoons

3. Baking soda 1 teaspoon

4. Salt 1 teaspoon

5. White sugar 2 cups

6. Canola oil 1 ½ cups

7. Eggs 3 large

8. Vanilla extract 2 teaspoons

9. Finely grated carrots, or more to taste 2 cups

10. Crushed pineapple, drained 1 (8 ounce) can

11. Sweetened flaked coconut 1 cup

12. Chopped pecans 1 cup

How to cook deliciously - Carrot Cake with Crushed Pineapple and Pecans

1 . Stage

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

2 . Stage

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

3 . Stage

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.

4 . Stage

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