Classic Carrot Cake
Moist and flavorful carrot cake with cream cheese frosting, perfect for any occasion.
20 mins
Prep Time
35 mins
Cook Time
12
Servings
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1/2 cup crushed pineapple, drained
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots, chopped walnuts (if using), and crushed pineapple until evenly distributed.
Divide the batter evenly between the prepared cake pans. Bake for 30-35 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 before frosting.
Chef's Tips
- Fresh Carrots: Use freshly grated carrots for the best texture and flavor.
- Frosting Tip: Ensure the cakes are completely cool before applying cream cheese frosting to prevent melting.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Nut-Free Option: Omit the walnuts if you have nut allergies or prefer a nut-free cake.
- Decoration: Garnish with additional chopped walnuts or carrot shavings for a beautiful presentation.
