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Delicious homemade carrot cake topped with cream cheese frosting and garnished with walnuts.

Carrot Cake

A moist, spiced carrot cake that’s simple to make and utterly delicious, topped with fluffy cream cheese frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs or 1/4 cup unsweetened applesauce per egg for vegan
  • 2 cups grated carrots the finer, the better for texture
  • 1 cup crushed pineapple, drained adds moisture and sweetness
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, combine the oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing well until combined. Stir in the nuts.
  5. Divide the batter evenly between the prepared cake pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  3. Frost with cream cheese frosting if desired.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Let thaw in the fridge overnight before consuming.