Description
A delightful moist carrot cake with a luscious cream cheese frosting that’s perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
- Whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Blend the oil and eggs in another bowl, then add the grated carrots and crushed pineapple, mixing well.
- Stir the wet mixture into the dry ingredients until just combined, being careful not to over-mix.
- Fold in walnuts if using.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Notes
For a healthier twist, consider using whole wheat flour. Add raisins or coconut flakes for extra flavor.
- Prep Time: 20
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: carrot cake, cream cheese frosting, dessert, moist cake, family recipe