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Moist Carrot Cake

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A delightful carrot cake packed with flavor, perfect for any occasion.

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 chopped walnuts (optional)
  • 1 cup crushed pineapple, drained (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Mix together the flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Whisk together the oil and eggs in another bowl until well combined.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Fold in the grated carrots, walnuts, pineapple, and vanilla.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Notes

For extra flavor, toast the walnuts before adding them. Can be made nut-free by omitting walnuts.

Nutrition

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

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