Description
This moist and flavorful carrot cake is a classic dessert that is perfect for any occasion. The addition of pineapple and nuts adds extra texture and sweetness to the cake.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
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 crushed pineapple, drained
1 cup chopped walnuts or pecans (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven 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 before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes