Description
A deliciously moist and spiced carrot cake with cream cheese frosting, perfect for celebrations and gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Whisk together the vegetable oil, eggs, and vanilla extract in another bowl.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Gently fold in the grated carrots, drained crushed pineapple, and any nuts you choose.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese frosting before serving.
Notes
You can prepare the cake layers a day in advance and frost just before serving. Customize with coconut or zucchini if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg