Description
This moist and delicious carrot cake is perfect for any occasion, topped with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts (Optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, and salt.
- In a large bowl, beat the eggs, then mix in the vegetable oil and vanilla extract. Stir until combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix.
- Fold in the grated carrots, drained crushed pineapple, and chopped walnuts (if using).
- Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- Pour the batter into the prepared pan and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or enjoy it plain.
Notes
- Make sure to drain the crushed pineapple well to avoid a soggy cake.
- If you prefer, you can add raisins or coconut for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg