Cinnamon Carrot Cake
A moist, spiced carrot cake infused with cinnamon, pineapple, and coconut, topped with crunchy pecans—perfect for celebrations or a comforting dessert for any occasion.
Ingredients
Instructions
- Peel and slice carrots; cook for about 20 minutes until tender.
- Mash cooked carrots with a potato masher.
- Grease and flour three 9-inch cake pans; set aside.
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add eggs one at a time, mixing well after each addition.
- Stir in oil, crushed pineapple, and vanilla until well combined.
- Fold in chopped pecans and flaked coconut.
- Divide batter evenly among the prepared cake pans.
- Bake for approximately 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- Frost and assemble as desired.
Tips & Substitutions
For a moister cake, consider adding a half cup of unsweetened applesauce to the batter. If you want a lighter texture, replace some of the all-purpose flour with whole wheat flour. You can also substitute walnuts for pecans or omit the coconut if desired. Ensure the carrots are finely mashed for even distribution throughout the cake.
Serving Suggestions
This Cinnamon Carrot Cake pairs beautifully with Crisco White Icing for a classic finish. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also makes a wonderful addition to brunch tables alongside coffee or tea, and can be complemented by fresh fruit on the side.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cinnamon Carrot Cake contains roughly 550 calories, with 8g protein, 57g carbohydrates, and 35g fat. It is an excellent source of vitamin A (72% of the Daily Value), dietary fiber (37% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 973mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance. Just let them cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator. Frost the cake on the day you plan to serve it to ensure the icing stays fresh.
What can I use instead of crushed pineapple?
If you don't have crushed pineapple on hand, you can substitute it with an equal amount of unsweetened applesauce or mashed bananas. Both will add moisture and sweetness to the cake, similar to the pineapple.
Is it possible to make this recipe gluten-free?
Yes, you can make this Cinnamon Carrot Cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum, or add it separately to ensure the cake holds together well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).