Description
Indulge in the classic flavors of a moist and flavorful carrot cake. This homemade recipe features a perfect blend of spices, grated carrots, nuts, and pineapple, topped with a luscious cream cheese frosting.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 1¼ cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Additional Ingredients:
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or a 9×13-inch baking dish.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a large bowl, beat together oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Blend Batter: Gradually add dry ingredients to wet ingredients; mix until just combined. Fold in carrots, nuts, pineapple, and coconut (if using).
- Bake: Divide batter between pans, smooth tops. Bake for 35–40 minutes until a toothpick comes out clean. Cool for 10 minutes in pans, then transfer to a wire rack to cool completely.
- Frost: Frost with cream cheese frosting once cooled.
Notes
- For best flavor, make the cake a day ahead and store covered in the refrigerator.
- You can also bake this as cupcakes—adjust bake time to 18–22 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 36 g
- Sodium: 310 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg
