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Moist Carrot Cake

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A celebration carrot cake filled with grated carrots 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 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. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl until well blended.
  3. Whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl until smooth.
  4. Add the wet ingredients to the dry mixture, stirring gently until well combined.
  5. Fold in the chopped walnuts or pecans if using, ensuring they’re evenly distributed throughout the batter.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then flip onto wire racks to cool completely.
  9. Frost with cream cheese frosting if desired.

Notes

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour.

Nutrition

Find it online: https://tashirecipez.com/carrot-cake-recipe/

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