Description
This easy carrot cake recipe is a classic favorite that’s moist and delicious. With the perfect blend of spices, grated carrots, and optional nuts, this cake is perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 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)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare your baking pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In a separate bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet ingredients, stirring until combined.
- Add Carrots and Nuts: Fold in grated carrots, crushed pineapple, and nuts if using.
- Bake: Pour batter into pan(s) and bake for 35-40 minutes until a toothpick comes out clean.
- Cool and Frost: Let the cake cool completely before frosting with cream cheese frosting if desired.
Notes
- You can make this cake ahead and refrigerate for up to 3 days.
- For cupcakes, reduce baking time to 18–22 minutes. Add raisins or coconut for variation.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
