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Homemade Carrot Cake

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A delightful carrot cake filled with walnuts and crushed pineapple, perfect for family gatherings and special occasions.

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 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. Mix the oil, eggs, grated carrots, crushed pineapple, walnuts, and vanilla until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined, being careful not to overmix.
  5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Frost with cream cheese frosting once cooled, if desired.

Notes

For enhanced flavor, consider adding a tablespoon of fresh grated ginger to the batter. You can substitute half the oil with applesauce for a lighter version.

Nutrition

Find it online: https://thestationrecipes.com/carrot-cake-recipe/

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