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Moist Carrot Cake

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4.9 from 167 reviews

A delightful and moist carrot cake filled with nuts and pineapple, topped with 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
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisking together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Mixing the vegetable oil, eggs, grated carrots, crushed pineapple, chopped walnuts or pecans, and vanilla extract in another bowl.
  4. Combine the wet ingredients into the dry ingredients and stir until just combined.
  5. Divide the batter evenly between the prepared pans.
  6. Bake in the preheated oven for 25 to 30 minutes.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
  8. Frost with cream cheese frosting if desired.

Notes

Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.

Nutrition

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

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