Print

Moist Carrot Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful and moist carrot cake that’s a perfect blend of spices and sweetness, ideal for any celebration.

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
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, mix the vegetable oil, eggs, grated carrots, crushed pineapple, chopped nuts, and vanilla extract. Stir until everything is well blended.
  4. Pour the wet mixture into the bowl with dry ingredients. Gently stir until just combined; don’t overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, checking for doneness with a toothpick inserted in the center—it should come out clean.
  7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Frost with cream cheese frosting or dust with powdered sugar for serving. Store in an airtight container for up to three days at room temperature or refrigerate for up to a week.

Nutrition

Find it online: https://topchoicerecipes.com/carrot-cake/