Carrot Cake with Pineapple and Pecans
A moist, spiced carrot cake enriched with crushed pineapple and toasted pecans, topped with a creamy cream cheese frosting. This classic dessert is perfect for celebrations and offers a delightful balance of sweetness and texture.
Ingredients
Ingredients
- 2 cups all-purpose flour sifted
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 large eggs at room temperature
- 1 cup granulated sugar
- 3/4 cup vegetable oil
- 2 cups grated carrots about 4 medium carrots
- 1 cup crushed pineapple drained well
- 1 cup chopped pecans toasted, plus extra for garnish
- 8 oz cream cheese softened for frosting
- 1/2 cup unsalted butter softened for frosting
- 4 cups powdered sugar sifted for frosting
Notes
Storage: Cover and refrigerate the cake for up to 5 days. Let it sit at room temperature for 30 minutes before serving for the best texture. Make-Ahead: Bake the cake layers up to a month in advance, wrap tightly, and freeze. Thaw overnight in the refrigerator before frosting. Variations: Substitute walnuts for pecans or add 1/2 cup of shredded coconut for extra flavor. Serving Suggestion: Pair with a cup of coffee or vanilla ice cream for a delightful dessert.