Description
This easy moist carrot cake is incredibly flavorful and moist, packed with shredded carrots and topped with a creamy cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the oil, eggs, grated carrots, crushed pineapple, vanilla extract, and nuts if using.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then remove from the pans and transfer to a wire rack to cool completely.
- Frost with cream cheese frosting once the cakes are completely cool.
Notes
- For best results, use fresh, finely grated carrots.
- You can add raisins for extra sweetness and texture.
- Store leftover cake in the refrigerator for up to 5 days.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sodium: 200
- Protein: 4
- Cholesterol: 50
Keywords: easy moist carrot cake recipe, carrot cake, moist cake recipe, carrot cake with cream cheese frosting