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Moist Homemade Carrot Cake

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A delightful and moist carrot cake enriched with grated carrots and crushed pineapple, spiced with cinnamon and nutmeg, and topped with cream cheese frosting.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  3. Combine the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl.
  4. Add the wet ingredients to the dry mixture, stirring gently until just incorporated.
  5. Evenly divide the batter between the two prepared cake pans.
  6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. Frost with cream cheese frosting and enjoy!

Notes

Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for about a week. It tastes even better the next day.

Nutrition

Find it online: https://pinrecipezbylinaa.com/moist-homemade-carrot-cake-recipe/

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