Description
A delightful moist carrot cake infused with warm spices and topped with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 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 nuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Combine dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Prepare the wet mixture: In another bowl, whisk the vegetable oil and eggs until frothy. Stir in the grated carrots, crushed pineapple, and vanilla extract.
- Mix the batter: Pour the wet ingredients into the dry mixture and stir until just combined.
- Fill the pans: Divide the batter evenly between the prepared pans and smooth the tops lightly.
- Bake: Slide the pans into the oven and bake for about 25-30 minutes. Check with a toothpick for doneness.
- Cool: Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Frost: Spread cream cheese frosting between the layers and on top of the cake.
Notes
For a lighter cake, substitute vegetable oil with melted coconut oil or applesauce. Optional: add nuts for additional crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg