Description
This moist carrot cake recipe is foolproof and delivers a deliciously tender crumb every time. Perfectly spiced and topped with a creamy frosting, it’s a classic favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 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, salt, cinnamon, and nutmeg.
- In another bowl, mix the oil, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts if using.
- 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, then remove and transfer to wire racks to cool completely.
Notes
- For added moisture, consider adding 1/2 cup of unsweetened applesauce to the batter.
- This cake can be frosted with cream cheese frosting or your favorite frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28
- Sodium: 250
- Fat: 18
- Saturated Fat: 2
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Keywords: moist carrot cake recipe, easy carrot cake, best carrot cake, homemade carrot cake, carrot cake with cream cheese frosting