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Moist Carrot Cake

A deliciously moist carrot cake infused with spices and topped with optional cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs Best if at room temperature.
  • 3 cups grated carrots (about 6 medium-sized)
  • 1 cup crushed pineapple, drained Can be found in most grocery stores.
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. In another bowl, mix together the vegetable oil, eggs, grated carrots, and crushed pineapple. Stir in the vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients. Stir gently until just mixed; be careful not to overmix.
  5. Fold in the chopped walnuts or pecans.
  6. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes. Carefully transfer them to a wire rack to cool completely.
Serving
  1. Frost with cream cheese frosting if desired, but this cake is delightful on its own.

Notes

For the best texture, ensure your eggs are at room temperature before mixing. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.