Carrot Cake
This carrot cake is exceptionally moist, studded with pineapple and nuts for texture, and is easy enough for a weeknight bake. A go-to recipe for celebrations or simply enjoying at home.
Ingredients
Main ingredients
- 3 cups grated carrots Choose firm, bright carrots for best texture.
- 1 cup vegetable oil Use neutral oil like canola or sunflower.
- 4 large eggs Use room-temperature eggs.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained Drain well to avoid a soggy batter.
- 1 cup chopped walnuts or pecans (optional) Omit for nut-free version.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans, lining them with parchment.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until uniform.
- In another bowl, whisk the vegetable oil and eggs until smooth, then stir in the grated carrots, drained crushed pineapple, and vanilla extract.
Mixing and Baking
- Pour the wet mixture into the dry ingredients and mix until just combined. Fold in nuts if using.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
- Cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
Notes
Store in an airtight container in the fridge for up to 5 days. For longer storage, freeze layers wrapped tightly for up to 3 months.