Ingredients
Scale
- 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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the oil, eggs, grated carrots, crushed pineapple, nuts (if using), and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra moisture, you can add 1/2 cup of sour cream or yogurt to the batter.
- Feel free to add raisins or coconut for additional flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 30
- Sodium: 200
- Fat: 15
- Saturated Fat: 2
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 55
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