Description
This easy moist carrot cake recipe is perfect for any occasion! Fluffy, flavorful, and topped with a cream cheese frosting, it’s ready in under 1 hour.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the oil and sugar until combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the grated carrots, crushed pineapple, nuts (if using), and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- For extra moisture, you can add 1/4 cup of sour cream or yogurt to the batter.
- Make sure to drain the crushed pineapple well to avoid excess moisture in the cake.
- This cake pairs perfectly with cream cheese frosting or a simple dusting of powdered sugar.
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
- Cholesterol: 20
Keywords: easy moist carrot cake recipe, quick carrot cake, under 1 hour carrot cake, simple carrot cake, homemade carrot cake