Moist Homemade Carrot Cake
A heartwarming and indulgent carrot cake bursting with the natural sweetness of carrots and pineapple, topped with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk together until well mixed.
- Mix the eggs, then stir in the vegetable oil, grated carrots, and crushed pineapple.
- Combine the wet ingredients with the dry ingredients, mixing until just combined. Fold in the nuts if desired.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Frost with cream cheese frosting if desired, and serve.
Notes
Store in an airtight container for up to 3 days or refrigerate leftovers for up to a week. Freeze slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://ameliasweets.com/2026/05/31/moist-homemade-carrot-cake/