Ingrédients pour Pineapple Pecan Carrot Cake
- Vegetable Oil
- Granulated Sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- Ground Cloves
- 2 cups grated carrots
- 1 cup chopped pecans
- Crushed Pineapple
- 8 ounces cream cheese (softened)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Shredded Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pineapple Pecan Carrot Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Pineapple Pecan Carrot Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together 1 cup vegetable oil, 2 cups granulated sugar, and 4 large eggs until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drain one 20-ounce can of crushed pineapple well and add it to the batter, along with 2 cups grated carrots and 1 cup chopped pecans.
- Stir until evenly distributed.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the frosting: In a medium bowl, beat together 8 ounces cream cheese (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Once the cake is completely cool, frost it generously with the cream cheese frosting.
- Sprinkle generously with sweetened shredded coconut.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
273g
Fat
110g
Carbs
32g
