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Classic Carrot Cake

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A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any celebration.

Ingredients

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

Instructions

  1. Preheat the 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, salt, and ground cinnamon in a large bowl.
  3. Whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl.
  4. Combine the wet ingredients with the dry ingredients until just mixed; fold in the nuts if using.
  5. Divide the batter evenly between the two prepared pans.
  6. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
  8. Frost with cream cheese frosting when cooled.

Notes

For added moisture, make sure your grated carrots are fresh. Feel free to add ginger or orange zest for extra flavor.

Nutrition

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