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Best Carrot Cake

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A moist and flavorful carrot cake infused with crushed pineapple and topped with cream cheese frosting, perfect for any occasion.

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 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
  3. In another bowl, beat the vegetable oil and eggs together and add the vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
  5. Gently fold in the grated carrots, crushed pineapple, and chopped nuts.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
  9. Frost with cream cheese frosting once cooled.

Notes

Use a box grater or food processor to finely grate the carrots. For room temperature eggs, place them in warm water for a few minutes before using.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/best-carrot-cake/

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