Pineapple Pecan Carrot Cake With Vanilla Buttercream Frosting Recipes

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS

Carrot Cake with Crushed Pineapple and Pecans image

This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

Provided by Laurie Byrnes

Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 ½ cups canola oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1 cup chopped pecans

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
Sift flour, cinnamon, baking soda, and salt together in a bowl.
Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g

CARROT CAKE WITH PECAN FROSTING

Carrot Cake with Pecan Frosting image

My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. -Adrian Badon, Denham Springs, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 cup shortening
2 cups sugar
4 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups shredded carrots (about 6 medium carrots)
FROSTING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 cup chopped pecans

Steps:

Preheat oven to 325°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream shortening and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in pineapple. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in carrots., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 40-45 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Stir in pecans., Spread frosting between layers and over top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 557 calories, Fat 27g fat (10g saturated fat), Cholesterol 72mg cholesterol, Sodium 358mg sodium, Carbohydrate 74g carbohydrate (57g sugars, Fiber 2g fiber), Protein 6g protein.

PINEAPPLE PECAN CARROT CAKE

Pineapple Pecan Carrot Cake image

Make and share this Pineapple Pecan Carrot Cake recipe from Food.com.

Provided by Carrot Cake

Categories Dessert

Time 1h35m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups vegetable oil
1 3/4 cups granulated sugar
3 eggs
2 cups flour
2 teaspoons salt
3 teaspoons cinnamon
1 teaspoon ground cloves
2 cups peeled and grated carrots
1 cup chopped pecans
8 ounces crushed pineapple
16 ounces cream cheese
1 cup powdered sugar
1 teaspoon vanilla extract
3/4 cup shredded coconut

Steps:

Beat together oil, sugar and eggs until completely combined.
In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
Add to egg-sugar mix and mix well.
Drain the pineapple well.
Add carrots, pecans, and pineapple to mix. Blend well.
Pour batter into a greased and floured 9 or 10 inch pan.
Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
Let cake cool on rack without taking out of pan.
Cream together cream cheese, powdered sugar and vanilla extract.
Take cake out of pan and cover with the frosting. Sprinkle with coconut.

Nutrition Facts : Calories 1098.9, Fat 75.9, SaturatedFat 22, Cholesterol 141.7, Sodium 819.3, Carbohydrate 98.2, Fiber 4.1, Sugar 68.5, Protein 11.8

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