Ingredients
2 cups all-purpose flour
1 3/4 cups granulated sugar
1 cup vegetable oil
4 large eggs
3 cups finely grated carrots, packed (about 3–4 medium carrots)
1 cup crushed pineapple, drained
1 cup chopped pecans, lightly toasted
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
2 cups cream cheese, softened
1 cup (2 sticks) butter, softened
4 cups sifted powdered sugar
1 tsp vanilla extract
1–2 tbsp fresh lemon juice
Instructions
Preheat oven to 350°F (180°C)
In a large bowl, sift flour, baking soda, cinnamon, nutmeg, and salt
In another bowl, whisk sugar and oil until light and fluffy
Add eggs, one at a time, mixing well after each addition
Fold in grated carrots, drained crushed pineapple, and toasted pecans
Alternate adding the dry ingredients and wet ingredients to the batter
Pour into two greased 9-inch round pans or a 9×13-inch baking dish
Bake 35 minutes or until a toothpick comes out clean
Let cool completely
For the frosting, beat cream cheese and butter until smooth
Gradually add powdered sugar, then mix in vanilla and lemon juice
Spread over cooled cake layers and between layers
Notes
Toast pecans for 5–7 minutes to bring out their depth.
Use a grater or food processor for evenly chopped carrots.
Ensure pineapple is thoroughly drained to avoid excess moisture.
Refrigerate leftovers to maintain freshness for up to 5 days.
Adjust lemon juice in frosting to taste, up to 2 tbsp for a brighter flavor.
- Prep Time: 30
- Cook Time: 35
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg