Description
Carrot cake is a timeless dessert beloved by many. Originating from the medieval carrot pudding, it has evolved into a moist, flavorful cake often topped with rich cream cheese frosting. This cake’s unique blend of sweet carrots and spices like cinnamon, nutmeg, and ginger makes it truly special. One of my fondest memories is baking this cake with my grandmother, filling the house with its irresistible aroma.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts (optional)
Optional substitutions:
- Use gluten-free flour for a gluten-free version.
- Substitute coconut sugar for granulated sugar to lower the glycemic index.
- Replace walnuts with raisins for a nut-free alternative.
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients: Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
- Add Flavor: Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
- Divide Batter: Evenly distribute the batter between the prepared cake pans.
- Bake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost: Once the cakes are cool, frost them with cream cheese frosting.
Notes
- Ensure your carrots are finely grated for a smoother cake texture.
- Use room temperature eggs to help the batter mix more evenly.