Description
This homemade carrot cake is moist, warmly spiced, and dotted with sweet pineapple and crunchy nuts, topped with tangy cream cheese frosting.
Ingredients
Scale
- 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
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1/2 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Peel and grate the carrots if you haven’t already. Drain the crushed pineapple well.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. In another bowl, beat the eggs lightly, then stir in the vegetable oil and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using). Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake layers to cool in the pans for 10–15 minutes, then turn the layers out onto a wire rack to cool completely. Once fully cool, spread cream cheese frosting between the layers and over the top and sides.
Notes
For best texture, serve at room temperature. The cake pairs well with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 440
- Sugar: 37g
- Sodium: 130mg
- Fat: 23g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg