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Carrot cake recipe

Moist Carrot Cake Recipe: Your New Favorite Homemade Treat

This moist carrot cake recipe blends carrots and pineapple for a flavorful dessert everyone will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free blend.
  • 2 cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 1 te teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 teaspoons Ground Cinnamon Nutmeg can be used for a unique flavor.
  • 1 cup Vegetable Oil Melted coconut oil is a tasty alternative.
  • 4 large Eggs
  • 2 cups Grated Carrots Finely grated zucchini can be substituted.
  • 1 cup Crushed Pineapple Opt for unsweetened for a healthier choice.
  • 2 teaspoons Vanilla Extract
  • 1 cup Chopped Walnuts Optional; can substitute with pecans or omit.
  • 1 cup Raisins or Coconut Optional; for added flavor complexity.

Equipment

  • Oven
  • Mixing Bowl
  • whisk
  • spatula
  • Cake pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well-blended.
  3. In another bowl, whisk together the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract until smooth.
  4. Gently pour the wet ingredients into the bowl of dry ingredients, stirring just until combined.
  5. Fold in chopped walnuts, raisins, or coconut if desired.
  6. Pour the prepared batter into a greased cake pan, smoothing the top.
  7. Bake the cake for 30 to 35 minutes or until a toothpick comes out clean.
  8. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

This cake can be easily adapted to be gluten-friendly and vegetarian. Customize with raisins or shredded coconut to enhance flavor.

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