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Easy Carrot Cake

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A classic, moist carrot cake with warm spices that’s easy to make and perfect for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 3 cups grated carrots (about 4 to 5 medium carrots)
  • 1 cup crushed pineapple, drained well
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup chopped walnuts, optional

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl until combined.
  3. Add the vegetable oil and eggs to the dry mix, whisking until the batter is smooth and uniform. Stir in vanilla extract if using.
  4. Fold the grated carrots and crushed pineapple into the batter, then gently fold in the walnuts if desired. Avoid overmixing.
  5. Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.
  6. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Best served with cream cheese frosting or a dusting of powdered sugar. Perfect for brunch or dessert.

Nutrition

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