Description
Indulge in this moist and flavorful carrot cake, bursting with warm spices and topped with creamy frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Pour in the vegetable oil and crack in the eggs. Mix until just combined.
- Stir in the grated carrots, crushed pineapple, vanilla extract, and walnuts (if using).
- Evenly distribute the batter between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool in the pans for about 10 minutes before turning them out onto a wire rack to cool completely.
- Once cool, frost with cream cheese frosting.
Notes
You can easily adapt this recipe by using gluten-free flour or substituting coconut sugar for granulated sugar.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg