A moist, warmly spiced carrot cake filled with juicy pineapple, crunchy pecans, and optional coconut, crowned with dreamy cream cheese frosting and finished with pecan-crusted edges.

Why You’ll Love This Recipe

Moist and flavorful, thanks to carrots, pineapple, and warming spices.
Crunchy pecans and coconut add delightful texture.
Rich cream cheese frosting offers classic sweetness and tang.
Stunning presentation with piped swirls, pecan accents, and crumb-coated sides.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake:

all-purpose flour
baking soda
baking powder
salt
ground cinnamon
nutmeg (optional)
granulated sugar
vegetable oil
eggs, room temperature
finely grated carrots
crushed pineapple (drained)
chopped pecans (plus extra for topping)
shredded coconut (optional)
vanilla extract

Cream Cheese Frosting:

unsalted butter, softened
cream cheese, softened
powdered sugar
vanilla extract
pinch of salt

To Decorate:

whole pecans
piped frosting swirls
crushed cake crumbs and chopped pecans (for pressing around bottom sides)

directions

Prep: Preheat oven to 350 °F (175 °C). Grease and line two 9‑inch round cake pans.
Dry mix: Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
Wet mix: In a large bowl, beat sugar, oil, and eggs until smooth. Stir in grated carrots, drained pineapple, chopped pecans, coconut (if using), and vanilla.
Combine: Gradually add dry ingredients to wet mixture, mixing until fully incorporated—avoid overmixing.
Bake: Divide batter evenly between the pans. Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 10 minutes, then release and cool completely on a wire rack.

Make the Frosting

Cream base: Beat softened butter and cream cheese until smooth.
Add sugar: Gradually add powdered sugar, about 1 cup at a time, beating until creamy.
Finish: Mix in vanilla extract and salt. Beat until fluffy.

Assemble

Layer: Place one cake layer on a serving plate. Spread a layer of frosting on top, then position the second cake layer over it.
Frost: Cover the top and sides of the stacked cakes with the remaining frosting.
Decorate: Press crushed cake crumbs and chopped pecans around the bottom edge. Pipe decorative frosting swirls on top and top each with whole pecans.

Servings and timing

Yield: 12–16 generous slices
Prep time: ~30 minutes
Bake time: 30–35 minutes
Cooling & assembly: ~1 hour
Total time: Approximately 2 hours (plus optional chilling)

Variations

Spice upgrade: Add ½ tsp ground ginger or cardamom to the dry mix.
Fruit swap: Replace pineapple with crushed mandarin oranges or applesauce.
Nut options: Use walnuts or almonds instead of pecans.
Frosting flair: Add ½ tsp maple or orange zest to frosting for a seasonal twist.
Mini version: Bake in cupcake tins or mini cake pans for individual servings.

storage/reheating

Storing: Cover and refrigerate for up to 5 days. Bring to room temperature before serving for ideal texture.
Freezing: The unfrosted cake layers can be wrapped and frozen up to 1 month. Thaw overnight in the fridge before frosting.
Reheating: Not applicable—but warming a slice slightly in the microwave (about 10 seconds) enhances flavor.

FAQs

Can I make this cake a day ahead?

Yes—bake and cool the layers, then store covered in the fridge. Frost and decorate just before serving.

Do I need to peel the carrots?

No—just wash and finely grate them. Their thin skins are tender and nutritious.

Why include pineapple?

It adds moisture, natural sweetness, and a pleasant fruit contrast to the spices.

Can I skip the coconut?

Absolutely—and you’ll still have a wonderfully moist and flavorful cake.

How do I keep the frosting from sliding?

Ensure the cake layers are cooled completely before frosting, and apply a crumb coat before the final layer to secure crumbs.

Can I reduce sugar in the cake?

Yes, reduce by up to ½ cup, but taste it first—balance between sweetness and moisture is key.

Is it okay to use salted butter?

Yes, but omit the added pinch of salt to avoid excess saltiness.

How can I decorate more simply?

Skip piping and press pecan crumbs on top instead, or lightly dust with cinnamon.

Are substitutions for the oil recommended?

You may use melted coconut oil or applesauce (half oil, half applesauce) for a lower-fat option.

How do I pipe frosting neatly?

Transfer frosting to a piping bag fitted with a star tip. Practice on parchment before decorating the cake.

Conclusion

Sam’s Famous Carrot and Pecans Cake is everything a classic dessert should be: moist, flavorful, elegantly spiced, and beautifully adorned. With its luscious cream cheese frosting, crunchy pecans, and carrot‑pineapple charm, it’s sure to be a centerpiece at gatherings or a special treat for loved ones. Enjoy every slice of this celebratory cake!