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Easy Carrot Cake

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This easy carrot cake is moist, lightly spiced, and perfect for any occasion, from casual brunches to family gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 3 cups grated carrots (about 4 to 5 medium carrots)
  • 1 cup crushed pineapple, well drained
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • Cream cheese frosting for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment rounds.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. In a separate bowl, whisk the oil and eggs until smooth and slightly thickened. Stir in the vanilla.
  4. Add the grated carrots and well-drained crushed pineapple to the wet mixture and stir to coat.
  5. Pour the wet mix into the dry ingredients. Stir gently until just combined and stop when no streaks of flour remain. Fold in the nuts if using.
  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  7. Bake for 25 to 30 minutes, rotating the pans halfway through. A toothpick inserted in the center should come out clean or with a few moist crumbs.
  8. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before frosting.
  9. Once cooled, spread or pipe cream cheese frosting over the top and between layers. Serve at room temperature.

Notes

You can swap some of the all-purpose flour for whole wheat pastry flour for a nuttier flavor. Omit nuts for a nut-free cake.

Nutrition

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