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Classic Carrot Cake

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A nostalgic carrot cake bursting with flavor, topped with luscious cream cheese frosting.

Ingredients

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

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, and salt in a large mixing bowl until combined.
  3. In a separate bowl, mix together the vegetable oil, eggs, grated carrots, crushed pineapple, walnuts or pecans, and vanilla extract until smooth and well blended.
  4. Combine the wet and dry ingredients by pouring the wet mixture into the bowl of dry ingredients. Stir gently until just combined; be careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean.
  7. Cool the cakes in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
  8. Frost with cream cheese frosting or simply dust with powdered sugar before serving.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://www.tastysavvy.com/carrot-cake/