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Grandma’s Carrot Cake

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A moist and delicious carrot cake filled with warm spices, crushed pineapple, and topped with creamy frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt.
  3. Whisk together the vegetable oil and eggs in another bowl, then stir in the grated carrots, crushed pineapple, chopped nuts, and vanilla extract.
  4. Gently combine the wet and dry ingredients until just mixed.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake in your preheated oven for 30-35 minutes.
  7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
  8. Frost the cakes with your favorite cream cheese frosting once completely cool.

Notes

This cake pairs wonderfully with vanilla ice cream or whipped cream.

Nutrition

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