How To Make Carrot Cake with Crushed Pineapple
Ingredients
- 2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 2 cups all-purpose flour
- 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
Instructions
- To begin, preheat your oven to 350 degrees F (175 degrees C). Then, grease and flour three 9-inch round or square cake pans. This will ensure that your cake doesn't stick and comes out perfectly.
- In a separate bowl, sift together the flour, cinnamon, baking soda, and salt. This will help to evenly distribute the ingredients and ensure that your cake has a consistent texture and flavour.
- In another bowl, beat together the sugar, oil, eggs, and vanilla extract until well blended. Gradually add the dry ingredients to the wet mixture until well mixed.
- Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 35 minutes or until a toothpick inserted into the center of the cake comes out clean. This will ensure that your cake is perfectly baked and ready to be enjoyed.
