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Carrot Cake

This forgiving carrot cake is easy to make and perfect for any occasion, offering a moist and flavorful dessert that feels like home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 1 teaspoon vanilla extract use quality vanilla if you have it
Add-ins
  • 2 cups grated carrots fresh, not canned
  • 1 cup crushed pineapple, drained make sure it’s well-drained
  • 1/2 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix together the wet ingredients: eggs, oil, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
  5. Fold in the grated carrots, crushed pineapple, and nuts if using.
  6. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
  1. Frost with cream cheese frosting once cooled, if desired.

Notes

Always use fresh carrots for the best texture. Make sure to drain the pineapple properly to avoid a soggy cake. If the batter seems too thick, a spoonful of extra oil can help. For added flavor, consider adding a pinch of ginger.