Description
This moist and spiced carrot cake is a bakery-quality dessert that is quick, easy, and perfectly family-friendly. Featuring a robust spice blend of cinnamon and nutmeg, sweet grated carrots, and a light texture achieved by using vegetable oil, this cake is finished with a tangy cream cheese frosting. The addition of walnuts and crushed pineapple adds a delightful texture, making it an ideal choice for any celebration or a comforting weeknight treat.
Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 cups granulated sugar
1/2 cup light brown sugar, packed
1 cup vegetable oil
4 large eggs, room temperature
2 tsp pure vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts
1/2 cup raisins
1/2 cup crushed pineapple, well drained
Instructions
Preheat your oven to 350°F and grease your baking pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, beat the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
Slowly combine the wet ingredients into the dry ingredients, mixing until just combined.
Fold in the grated carrots, walnuts, raisins, and drained pineapple.
Pour the batter into the prepared pans.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before applying cream cheese frosting.
Notes
Ensure carrots are finely grated to achieve the best crumb consistency. The crushed pineapple must be drained very well to prevent the cake from becoming too dense. You can substitute walnuts with pecans if preferred, or omit the raisins based on your personal taste.
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg