Classic Homemade Carrot Cake (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
2 cups all-purpose flour
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2 cups granulated sugar
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2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1 cup vegetable oil
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4 large eggs
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3 cups grated carrots
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1 cup crushed pineapple, drained
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2 teaspoons vanilla extract
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1 cup chopped walnuts (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 -
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
03 -
Add the vegetable oil and eggs to the dry ingredients, and mix until everything is well blended.
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Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using) until evenly distributed throughout the batter.
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Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula.
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Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs.
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Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
08 -
Once the cakes are completely cooled, frost them with cream cheese frosting and stack the layers.
# Notes:
01 -
Make sure your carrots are finely grated for a smoother cake texture
02 -
Use room temperature eggs to help the batter mix more evenly
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You can use gluten-free flour for a gluten-free version
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Try substituting coconut sugar for granulated sugar to lower the glycemic index
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Replace walnuts with raisins for a nut-free alternative