Description
This Carrot Cake Recipe continues to enchant with its unique combination of sweetness and spice, courtesy of shredded carrots, rich spices, and a luscious cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch cake pans.
- In a large mixing bowl, combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk the dry ingredients together until well mixed.
- Add the vegetable oil and eggs to the dry mixture. Stir them in until smooth and homogenous.
- Incorporate grated carrots, crushed pineapple, and vanilla extract. Mix thoroughly and optionally add walnuts.
- Divide the batter equally between the prepared cake pans and smooth the tops with a spatula.
- Bake the cakes for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pans before turning onto a wire rack to cool completely.
- Once completely cool, frost with cream cheese frosting.
Notes
Ensure all ingredients are at room temperature for easier mixing and better texture integration. Using fresh, well-drained pineapple is crucial to prevent the batter from becoming too liquidy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 300 mg
- Protein: 5 g