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Carrot Cake

A delightful and versatile dessert perfect for various occasions, packed with flavors and textures from carrots, nuts, and spices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 2 cups grated carrots Use freshly grated for the best flavor.
  • 1 cup crushed pineapple, drained Ensure it is well-drained to avoid sogginess.
  • 0.5 cup chopped walnuts Optional.
  • 0.5 cup shredded coconut Optional.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat sugars and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  5. Fold in grated carrots, crushed pineapple, walnuts, and shredded coconut if using.
Baking
  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool completely before frosting with cream cheese frosting or serving.

Notes

Carrot Cake can be served plain, with whipped cream, or alongside vanilla ice cream. For variations, consider adding orange zest or using different nuts. Make sure to store in an airtight container in the fridge or freeze for longer storage.