Description
This Easy Moist Carrot Cake combines sweet flavors and a hint of spice, making it perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 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) and prepare two 9-inch round cake pans by greasing and flouring.
- Mix in a large bowl the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
- Prepare another bowl where you lightly beat the eggs and then mix in the vegetable oil, grated carrots, crushed pineapple, and vanilla extract.
- Combine the wet mixture gradually into the dry ingredients, stirring until just combined, folding in the nuts if desired.
- Pour the batter evenly into the prepared pans, smoothing the tops as needed.
- Bake for 25-30 minutes, checking with a toothpick.
- Cool the cakes in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Frost with cream cheese frosting if desired, slice, and enjoy!
Notes
Best served at room temperature, with optional cream cheese frosting and a sprinkle of nuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg