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–+ servings
Carrot Cake
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.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American, sourthern
Servings 12
Calories 490 kcal

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
Keyword carrot cake, classic dessert, heirloom recipe, homemade cake, moist cake, pineapple carrot cake, southern dessert, vintage
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