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Classic Carrot Cake

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A moist and fluffy carrot cake with a sweet symphony of spices, topped with cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated 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 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare your pans.
  2. Whisk the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Mix the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract together in another bowl.
  4. Combine the wet and dry ingredients gently, adding chopped nuts if desired.
  5. Pour the batter evenly into greased and floured cake pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack.
  8. Frost with cream cheese frosting if desired.

Notes

For added moistness, finely grate your carrots. Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

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