Description
A classic homemade carrot cake with moist layers, grated carrots, and cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, beating after each addition.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with cream cheese frosting and serve.
Notes
For a healthier version, substitute half the oil with applesauce. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 30g
- Fat: 17g
- Carbohydrates: 45g
- Protein: 5g