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Classic Carrot Cake

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A delicious carrot cake filled with cinnamon and pineapple, 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
  • 1/2 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)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  3. Whisk together the vegetable oil, eggs, freshly grated carrots, crushed pineapple, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Carefully divide the batter evenly between the prepared pans.
  6. Place the pans in the preheated oven and bake for 25-30 minutes.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  8. Frost the cakes with cream cheese frosting if desired.

Notes

Pair with coffee or iced tea for a delightful treat. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

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