Hummingbird Carrot Cake (with pineapple + coconut!)

This Hummingbird Carrot Cake is chock full of diced pineapple, coconut, raisins, and pecans, and finished with fluffy cream cheese frosting!

Let's bake!

Line and grease three  6" round cake pans.

Prepare the "schtuff": shred carrots and combine coconut, raisins, and pecans in a separate bowl.

Combine all the dry ingredients until well blended.

Combine all the wet ingredients (except melted butter) until blended.

Stir together dry and wet ingredient mixes and melted butter until thoroughly combined.

Stir in carrots, coconut, raisins, and pecans until evenly blended.

Bake until golden-brown and fully set on top.

Whip up cream cheese frosting, breifly chill, then fill and stack cooled cake layers.

Frost and decorate as desired!

Swipe up for full recipe!