Description
Indulge in the rich, moist goodness of this Homemade Moist Carrot Cake. Bursting with flavor from grated carrots and a touch of pineapple, this classic dessert is a crowd-pleaser for any occasion.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons pure vanilla extract
Additional Ingredients:
- 3 cups finely grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare the cake pans.
- Mix Dry Ingredients: Combine the dry ingredients in a bowl.
- Mix Wet Ingredients: In a separate bowl, mix the sugars, oil, eggs, and vanilla.
- Combine and Fold: Gradually mix the dry ingredients into the wet mixture, then fold in carrots, pineapple, nuts, and coconut.
- Bake: Divide batter into pans, bake for 30–35 minutes, and cool on wire racks.
- Frost: Frost the cakes with cream cheese frosting before serving.
Notes
- To keep the cake moist, avoid overmixing and use fresh grated carrots.
- Cake layers can be made a day ahead and stored wrapped until ready to frost.
- This recipe can also be baked in a 9×13-inch pan with adjusted baking time.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
