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Best Carrot Cake

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A delightful carrot cake filled with layers of flavor, combining grated carrots, crushed pineapple, and crunchy nuts.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Combine the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Mix the eggs in a separate bowl, then add the vegetable oil and vanilla extract.
  4. Merge the wet ingredients into the dry mixture, stirring gently.
  5. Fold in the freshly grated carrots, drained crushed pineapple, and nuts.
  6. Divide the batter between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.

Notes

Serve with cream cheese frosting or vanilla ice cream for an extra treat. Store leftovers in an airtight container.

Nutrition

Find it online: https://doughgirlbylea.com/best-carrot-cake-2/

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