This classic carrot cake is a moist, flavorful dessert loaded with grated carrots, crushed pineapple, chopped pecans, and warm cinnamon spice. Using vegetable oil for richness, this cake achieves a soft, tender crumb that pairs beautifully with its naturally sweet ingredients. It's baked in an angel food pan for an impressive presentation and has been a beloved Southern-inspired favorite for gatherings, holidays, and celebrations. Its delightful blend of tropical pineapple, earthy nuts, and carrots makes it irresistible to both kids and adults.
Ingredients
- 3 cups all-purpose flour (sifted )
- 2 ⅔ cups sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup Wesson oil (or other vegetable oil)
- 3 eggs (large )
- 2 cups carrots (grated )
- 8 oz crushed pineapple
- 2 cups pecans (chopped )
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the Dry Ingredients
- Sift together the flour, baking soda, salt, and cinnamon. Set aside.
Step 2: Mix the Wet Ingredients
- In a large bowl, cream together the sugar, eggs, and Wesson oil until smooth and well-blended.
Step 3: Combine Batter
- Gradually add the sifted dry ingredients to the wet mixture, mixing until fully incorporated.
Step 4: Add Remaining Ingredients
- Fold in the grated carrots, crushed pineapple, chopped pecans, and vanilla. Mix gently until evenly distributed.
Step 5: Bake the Cake
- Pour the batter into an angel food pan.
- Bake at 350°F (175°C) for 1½ hours, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow the cake to cool completely before removing from the pan. Slice and serve plain or with cream cheese frosting if desired.
Tips
- Add 1 cup shredded coconut if desired (appears partially mentioned on card)
- Drain pineapple lightly for slightly drier crumb; leave juice for extra moistness
- Add ½ to 1 tsp nutmeg or allspice for warmer spice profile
- Substitute walnuts for pecans if preferred
- Frost with classic cream cheese frosting after cooling completely
- Add raisins for an old-fashioned bakery-style carrot cake
- Toast pecans lightly before adding for deeper flavor
- Line bottom of pan with parchment to aid release
- This cake freezes well wrapped tightly in plastic
- Bake as two 9-inch layers and reduce baking time to 35 to 45 minutes
Nutrition
Calories: 490kcalCarbohydrates: 60gProtein: 5gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 310mgPotassium: 220mgFiber: 3gSugar: 38gVitamin A: 4100IUVitamin C: 6mgCalcium: 35mgIron: 1.6mg
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