Classic Carrot Cake
A moist and flavorful carrot cake filled with grated carrots and crushed pineapple, topped with optional creamy frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Whisk together flour, baking powder, baking soda, ground cinnamon, and salt.
- Beat together granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the whisked dry ingredients until just combined.
- Mix in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Divide the batter evenly into prepared cake pans and bake for 25-30 minutes.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack.
- Frost with cream cheese frosting if desired, then serve and enjoy!
Notes
For best texture, grate your carrots finely. Store leftovers in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 30mg
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