Description
Indulge in the rich, moist goodness of this classic Carrot Cake recipe. Perfect for any occasion, this homemade cake is bursting with flavors of cinnamon, nutmeg, and ginger, complemented by sweet carrots and pineapple. Topped with creamy cream cheese frosting, it’s a delightful treat for all dessert lovers.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients:
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Additional:
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- ¾ cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, beat the oil, eggs, and vanilla until well combined.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients and mix. Fold in carrots, pineapple, nuts, and coconut.
- Bake: Divide batter into pans and bake for 30–35 minutes. Cool cakes and frost with cream cheese frosting.
Notes
- You can use applesauce in place of half the oil for a lighter version.
- The cake can also be baked in a 9×13-inch pan for 40–45 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 32g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
