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Moist Carrot Cake

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A nostalgic and heartwarming Moist Carrot Cake that’s easy to make and 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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped nuts (walnuts or pecans)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon. Whisk them together until evenly mixed.
  3. In another bowl, beat together the vegetable oil, eggs, grated carrots, crushed pineapple, chopped nuts, and vanilla extract until well blended.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  5. Divide the batter evenly between the prepared cake pans.
  6. Place your cake pans in the preheated oven and bake for 25-30 minutes.
  7. Allow the cakes to cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.
  8. Once cooled, frost with cream cheese frosting if desired.

Notes

For extra flavor, consider adding raisins or coconut. Make sure your ingredients are at room temperature for better mixing.

Nutrition

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

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