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servings:

This scratch Carrot Cake is my FAVORITE cake, and one of our most popular recipes on the site! Carrot cake with crushed pineapple, pecans, coconut, and spices!

• 2 1/2 cups (325g.) all purpose flour
• 1 1/2 teaspoons baking soda
• 
1 1/4 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 2 cups ( 400g ) sugar
• 
4 large eggs
• 1 cup vegetable oil (218g)
• 1 teaspoon vanilla extract
• 2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots, they are too dry)
• 3/4 cup (92 g) chopped pecans
• 3/4 cup (50g) coconut (optional)( we used Baker's Angel Flake sweetened coconut)
• 1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove not all, but a bit more liquid.
• 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
• 2 teaspoons (8 g) vanilla extract
• 1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 6 to 6 1/2 cups (690g to 747g) powdered sugar

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