Description
A delightful homemade carrot cake that perfectly balances sweetness and spice, delivering a moist texture and rich flavor. Perfect for any gathering.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 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 your baking pans by greasing and lining two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- Mix the granulated sugar, vegetable oil, and eggs until well blended. Add the vanilla extract to this mixture, stirring softly until combined.
- Gradually combine your dry ingredients with the wet ingredients, mixing gently until just combined. Fold in the grated carrots, drained crushed pineapple, and optional nuts.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow them to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Notes
For better flavor, use freshly grated carrots and avoid pre-packaged ones. Refrigerate the cake before frosting for easier handling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 34g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg