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Carrot Cake

This Carrot Cake is a moist and flavorful dessert that combines sweet and spicy flavors, making it perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Baking
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple (drained)
  • 1 teaspoon vanilla extract
Optional Ingredients
  • 1 cup chopped walnuts Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
  3. In a large bowl, beat the eggs, then mix in the vegetable oil and vanilla extract. Stir until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.
  5. Fold in the grated carrots, drained crushed pineapple, and chopped walnuts (if using).
  6. Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
Baking
  1. Pour the batter into the prepared pan and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting (Optional)
  1. Once cooled, frost with cream cheese frosting or enjoy it plain.

Notes

Store in an airtight container in the fridge for up to a week. Can be frozen for up to three months.