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Easy Carrot Cake

This easy carrot cake recipe is wonderfully moist, bursting with flavor, and packed with goodness from carrots and pineapple, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 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 or pecans (optional) Add for extra crunch
Frosting
  • 1 package cream cheese frosting For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well mixed.
  3. In another bowl, mix the oil, eggs, grated carrots, and drained pineapple until fully combined.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined.
  5. If using nuts, fold them in now for added crunch.
  6. Divide the batter evenly between the prepared pans and smooth out the tops.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. After baking, allow the cakes to cool in the pans for about 10 minutes.
  3. Transfer them to wire racks to cool completely.
  4. Once the cakes are cool, top them generously with cream cheese frosting before serving.

Notes

Serve fresh, slightly chilled, or at room temperature. Pairs wonderfully with coffee or tea. You can add edible flowers or whipped cream for special occasions. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.