Go Back

To-Die-For Carrot Cake

This moist and flavorful carrot cake combines fresh carrots, crushed pineapple, and a hint of cinnamon to create a delicious dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use a spoon to scoop it into the measuring cup for accuracy.
  • 2 cups granulated sugar Opt for granulated for the best sweetness.
  • 1 teaspoon baking powder This helps the cake rise.
  • 1 teaspoon baking soda Essential for a fluffy texture.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 1/2 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup vegetable oil For moisture.
  • 4 large eggs Ensure they are at room temperature for best mixing.
  • 3 cups grated carrots Freshly grated yields the best results.
  • 1 cup crushed pineapple, drained Adds moistness and a fruity flavor.
  • 1 cup chopped walnuts or pecans (optional) Adds a crunchy texture.
  • 1 teaspoon vanilla extract Enhances the flavor of the cake.

Method
 

Preparation
  1. Preheat your oven and grease cake pans.
  2. Whisk the dry ingredients in a large bowl.
  3. Mix the wet ingredients in another bowl.
  4. Combine the wet and dry ingredients, mixing gently.
  5. Fold in nuts if using.
  6. Divide the batter between the cake pans.
Baking
  1. Bake until a toothpick comes clean.
  2. Cool in the pans before transferring to wire racks.

Notes

For best results, use freshly grated carrots. You can swap half the oil for applesauce for a healthier version. If you like a spicier cake, feel free to add a pinch of nutmeg or ginger.