Description
A classic and moist carrot cake with a rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 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 vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix the oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Fold in the walnuts if using.
- Pour the batter into greased cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool before frosting with cream cheese frosting.
Notes
- For a richer flavor, let the cake sit overnight before serving.
- Store leftovers in the refrigerator for up to a week.
- Can be made as cupcakes; adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Old Fashioned Carrot Cake, Carrot Cake Recipe, Classic Carrot Cake