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Carrot cake: The Best Moist Recipe You’ll Ever Bake

Carrot Cake
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This moist carrot cake is perfect for any occasion, offering a delightful blend of spices and sweetness that makes it irresistible.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the oil and eggs until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined.
  5. Fold in the grated carrots, crushed pineapple, and walnuts.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For an extra moist cake, add a teaspoon of vanilla extract to the wet ingredients.
  • Pair the cake with cream cheese frosting for a classic flavor.

Nutrition

Keywords: Carrot Cake, Moist Cake, Dessert

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