Spiced Carrot Cake with Coconut and Pecans
Pineapple and coconut add a tropical flavor to this lovely carrot cake.
Serves: 16Hands-on: 25 minutesTotal: 2 hoursDifficulty: Easy
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1⁄2 tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1⁄2 tsp. ground cloves
- 1 1⁄4 cups vegetable oil
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup brown sugar
- 3 tsp. vanilla, divided
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1 1⁄4 cup finely chopped pecans, divided
- 1⁄2 cup shredded coconut
- 2 cups shredded carrots
- 1⁄2 cup raisins
- 8 oz. cream cheese, softened
- 1⁄2 cup butter, softened
- 2 cups confectioners’ sugar
- Preheat oven to 350°F. Grease and flour a 9-by-13-inch baking pan.
- Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix oil, sugars, 2 teaspoons vanilla, and eggs until smooth and fluffy. Add the pineapple, 3⁄4 cup pecans, coconut, carrots, and raisins and blend well. Gradually add the flour mixture half at a time until blended through.
- Pour the batter into the prepared pan and bake for 45 minutes.
- Blend the cream cheese and butter in a medium bowl until light and fluffy. Add 1 teaspoon vanilla and confectioners’ sugar, a little at a time, until all has been well-blended. Turn the mixer on high and beat until frosting is light and fluffy.
- Spread the frosting over the cooled cake and sprinkle with remaining pecans