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Homemade Carrot Cake

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A rich and moist carrot cake with warm spices and optional walnuts, topped with luscious cream cheese frosting.

Ingredients

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  • 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
  • 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 the oven to 350°F (175°C) and prepare the pans.
  2. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  3. Mix the vegetable oil, eggs, grated carrots, crushed pineapple, walnuts (if using), and vanilla extract in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter evenly between the prepared pans.
  6. Bake in the preheated oven for 30-35 minutes.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack.
  8. Frost the cake with cream cheese frosting once completely cool.

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or a week in the refrigerator.

Nutrition

Find it online: https://ameliasweets.com/2026/07/29/carrot-cake-3/

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