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Moist Carrot Cake

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A delightful and moist carrot cake infused with warm spices and crushed pineapple, perfect for celebrations and cozy afternoons.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon 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 (optional)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure an easy release later.
  2. Mix together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
  3. Whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract in another bowl.
  4. Combine the wet and dry ingredients, mixing until just combined.
  5. Divide the batter between the prepared cake pans, smoothing the top with a spatula.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Notes

Serve with cream cheese frosting for an indulgent treat. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingwithmayaa.com/carrot-cake-recipe/

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