Pineapple Pecan Carrot Cake

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Pineapple Pecan Carrot Cake

There’s something so comforting about a slice of homemade cake, especially one as moist and flavorful as this Pineapple Pecan Carrot Cake. It’s become a beloved tradition in my home, and for good reason. The first time I made this cake, it was a gloomy weekend, and I was craving something that felt like a warm hug. I opened my pantry, spotted a can of crushed pineapple and a bag of pecans, and decided to try combining those with my favorite carrot cake recipe.

What emerged from the oven was nothing short of magical. The sweet aroma filled the house, luring my kids into the kitchen long before the cake had cooled. My husband, a self-proclaimed dessert skeptic, declared it one of the best cakes he’d ever eaten. Now, this recipe is a staple for birthdays, holidays, and any day we need a little extra sweetness in our lives.

What I love most about this cake is the balance—it’s sweet but not overwhelming, rich but not heavy. The pineapple adds a refreshing burst of flavor, while the pecans bring a delightful crunch. And don’t get me started on the vanilla buttercream frosting! Every bite feels like a celebration. I’m thrilled to share this recipe with you, hoping it becomes just as cherished in your home as it is in mine.

Questions I Often Get Asked About This Recipe:

1. Can I make this cake ahead of time?
Absolutely! This cake keeps wonderfully for 2-3 days when stored in an airtight container in the fridge. Just bring it to room temperature before serving.

2. Can I freeze this cake?
Yes! Wrap the unfrosted layers tightly in plastic wrap and freeze for up to 3 months. Thaw them overnight in the fridge before frosting.

3. What if I don’t like pecans?
You can substitute walnuts or skip the nuts altogether. The cake will still be delicious!

4. Can I make this recipe gluten-free?
Yes, you can use a 1:1 gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture.

What You Need to Make Pineapple Pecan Carrot Cake:

Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 ½ cups grated carrots

1 cup crushed pineapple (drained)

1 cup chopped pecans

¾ cup vegetable oil

1 cup granulated sugar

½ cup brown sugar

3 large eggs

1 teaspoon vanilla extract

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

2-3 tablespoons heavy cream

Tools:

Two 9-inch round cake pans

Electric mixer

Cooling rack

How to Make It:

Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line the cake pans with parchment paper.

Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Prepare the Wet Ingredients
In another bowl, beat together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.

Combine
Gradually mix the wet ingredients into the dry ingredients. Stir in the grated carrots, pineapple, and pecans until just combined.

Bake
Divide the batter evenly between the pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Make the Frosting
Beat the butter until creamy. Gradually add powdered sugar, vanilla, and cream, beating until smooth and fluffy.

Assemble
Spread frosting between the layers and over the top and sides of the cake. Decorate with extra pecans if desired.

Tips:

Don’t skip draining the pineapple! Too much liquid can make the cake soggy.

Use freshly grated carrots. Pre-shredded carrots are too dry and won’t blend as well.

Toast the pecans for an extra layer of flavor.

Chill the cake before slicing for cleaner, more even cuts.

Latest Reviews:

⭐⭐⭐⭐⭐ “This cake is a hit at every family gathering. Moist, flavorful, and the frosting is divine!” – Sarah M.

⭐⭐⭐⭐⭐ “I made this for my daughter’s birthday, and it was a showstopper. Everyone asked for the recipe!” – Laura P.

⭐⭐⭐⭐ “Loved the flavors, but I wish it was a bit spicier. Next time, I’ll add more cinnamon.” – James L.

⭐⭐⭐⭐⭐ “Perfect for Easter brunch. It’s light yet satisfying, and the pineapple is a game-changer.” – Emily R.

⭐⭐⭐ “Good cake, but a little sweet for my taste. I might reduce the sugar next time.” – Bethany T.

Printable Recipe:

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