Carrot Cake with Crushed Pineapple and Pecans

Ingredients

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

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.

2. 2

   Sift flour, cinnamon, baking soda, and salt together into a bowl.

3. 3

   Beat sugar, oil, eggs, and vanilla extract together in a separate bowl until well blended. Gradually add flour mixture until well combined. Fold in carrots, pineapple, coconut, and pecans. Evenly divide batter among the prepared cake pans.

4. 4

   Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 35 minutes.