By Alexandra EmanuelliView →
EPIC CARROT CAKE
Divorce Carrot Cake Lets Me Have My Cake and Eat It, Too
★★★★★
5.0 (480)|(2 Reviews)Spiced brown sugar carrot cake packed with crushed pineapple, coconut, pecans, and cream cheese frosting.
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By Sara Bir (Recipe Developer)•Published May 5, 2026
⏱ 1 hr 50 mins (incl. cooling)
Simply Recipes / Sara Bir🔥 380 kcal
WHY MAKE THIS
- Crushed pineapple guarantees this cake never dries out.
- Bakes in a single sheet pan for effortless slicing.
EPIC CARROT CAKE
Divorce Carrot Cake Lets Me Have My Cake and Eat It, Too
A cake so ridiculously good that family and friends argue over the last slice. Loaded with fresh grated carrots, crushed pineapple for moisture, toasted pecans, and shredded coconut, blanketed in tangy cream cheese frosting. Difficulty: Easy.
Prep Time25 mins
Cook Time35 mins
Total Time1 hr 50 mins (incl. cooling)
Servings16 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 2 cups flour & 2 cups sugar & 2 tsp cinnamon & 1 tsp nutmeg
- 4 large eggs & 1 cup oil & 2 cups grated carrots
- 1 can (8 oz) crushed pineapple, with juices & 1/2 cup shredded coconut & 1/2 cup chopped pecans
- Cream cheese frosting: 8 oz cream cheese, 1/2 cup butter, 3 cups powdered sugar, 1 tsp vanilla
Directions
1
Mix carrot cake batter
Whisk dry ingredients. Whisk eggs and oil. Stir together; fold in grated carrots, crushed pineapple, coconut, and pecans.
2
Bake sheet cake
Spread into 9x13 pan. Bake at 350°F (175°C) for 35 minutes until toothpick comes out clean. Cool completely.
3
Frost with cream cheese icing
Beat frosting ingredients until fluffy; spread thick over cooled cake.
💡 CHEF'S PRO TIPS
- Grating carrots with a food processor takes 30 seconds and yields the ideal fine shreds.
Nutrition Facts
Per ServingCalories380 kcal
Protein4g
Carbs48g
Total Fat20g
Sodium: 240mg
Fiber: 2g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
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David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
