Description
This ultra-moist carrot cake is packed with flavor from freshly grated carrots, warm spices, and delightful add-ins like pineapple and coconut. A modern take on the classic, it's easy to make and perfect for birthdays, holidays, or any time you crave a comforting slice of cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1½ cups vegetable oil
- 2 cups grated carrots
- ½ cup crushed pineapple (drained) – optional
- ½ cup chopped walnuts or pecans – optional
- ½ cup unsweetened shredded coconut – optional
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat eggs, sugars, and oil until smooth.
- Combine wet and dry mixtures just until incorporated.
- Fold in grated carrots and any desired add-ins (pineapple, nuts, coconut).
- Pour batter into two greased and floured 9-inch round pans.
- Bake for 30–35 minutes, until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost with cream cheese frosting once cooled.
Notes
Optional variations include using applesauce for some of the oil, or substituting oat or almond flour for gluten-free baking. For cupcakes, bake 18–20 minutes; for sheet cake, bake in a 9x13 pan for 35–40 minutes. Store covered at room temperature for up to 3 days or refrigerated for up to 7 days. Freeze slices wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg