Description

This classic Carrot Cake Recipe is moist, flavorful, and packed with grated carrots, warm spices, and crunchy walnuts. Topped with rich cream cheese frosting, it’s a perfect dessert for any occasion.

Ingredients

Units Scale

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups finely grated carrots
1 cup chopped walnuts (optional)
1/2 cup crushed pineapple, drained

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a large bowl, beat together the granulated sugar, brown sugar, and oil until well combined.
Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in grated carrots, crushed pineapple, and chopped walnuts.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Frost with your favorite cream cheese frosting and garnish with extra nuts or carrot shavings if desired.

Notes

For best flavor, make the cake a day ahead and refrigerate overnight.
You can make this cake in a 9×13-inch pan or as cupcakes—adjust baking time accordingly.
Raisins or coconut can be added for extra texture and sweetness.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 35g
Sodium: 300mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 55mg