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Carrot Cake

A moist and flavorful carrot cake spiced with cinnamon and nutmeg, packed with shredded carrots and pineapple, and topped with creamy cream cheese frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts or pecans optional

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Grater for carrots
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another mixing bowl, combine the vegetable oil and eggs and mix until well blended.
  5. Fold the grated carrots and drained crushed pineapple into the wet ingredients until evenly distributed.
  6. Gradually add the wet mixture to the dry ingredients, stirring until just combined; do not overmix.
  7. If desired, gently fold in the chopped walnuts or pecans.
  8. Divide the batter evenly between the prepared pans and bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely before frosting.

Notes

Serve the cooled cake layers with cream cheese frosting and garnish with chopped nuts if desired.