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Moist Carrot Cake

A comforting and delicious carrot cake, perfect for family gatherings and holidays, topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
Main Ingredients
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts or pecans optional
For Topping
  • 1 batch cream cheese frosting

Method
 

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

Notes

This cake is forgiving and can be frozen. Wrap layers tightly and freeze unfrosted for up to 3 months. Thaw overnight in the fridge before frosting.