Description
A deliciously moist carrot cake topped with easy cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup light brown sugar
- 3 large eggs
- 0.75 cup vegetable oil or light olive oil
- 1 teaspoon pure vanilla extract
- 2 cups finely grated carrots
- 0.5 cup crushed pineapple, drained (optional)
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan or line two 9-inch round pans with parchment and grease the sides.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended.
- In a separate bowl, beat together the granulated sugar, brown sugar, and eggs until smooth. Add the vegetable oil and vanilla, mixing until combined.
- Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Fold in the grated carrots, crushed pineapple, and nuts (if using). Mix gently.
- Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure eggs are at room temperature for even mixing.
- The addition of crushed pineapple is optional but recommended for extra moisture.
- Chopped walnuts or pecans can be omitted for a nut-free version.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg