Description
A delightful carrot cake infused with spices, grated carrots, and crushed pineapple, topped with creamy cream cheese frosting.
Ingredients
Scale
- 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 cup crushed pineapple, drained
- 1 cup chopped nuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl.
- Whisk together the vegetable oil and eggs in another bowl until frothy. Stir in the grated carrots, crushed pineapple, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix until just combined. If using nuts, fold them in.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
- Frost generously with your favorite cream cheese frosting.
Notes
You can bake the cake in advance and store it for up to three days. Frost right before serving for the freshest taste.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg