Description
A delightful blend of spices and sweetness, this Moist Carrot Cake combines grated carrots and crushed pineapple for a deliciously indulgent yet healthy dessert.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, whisk together the vegetable oil and eggs until fully combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the grated carrots, crushed pineapple, walnuts, and vanilla extract.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
- In a mixing bowl, beat together the cream cheese, butter, and powdered sugar until smooth.
- Once cooled, spread frosting between cake layers and over the top of the cake.
Notes
For best flavor, use freshly grated carrots and ensure the crushed pineapple is well drained.