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Best Carrot Cake

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A moist, flavor-packed carrot cake with sweet carrots, crushed pineapple, and crunchy walnuts.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C) and 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. Whisk together the oil and eggs until well combined.
  4. Incorporate the grated carrots, crushed pineapple, nuts, and vanilla extract.
  5. Bring the wet ingredients gradually into the dry ingredients, mixing until just combined.
  6. Pour the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Notes

For extra moisture, ensure that you thoroughly drain your crushed pineapple. Freshly grated carrots work best.

Nutrition

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