Description
Moist Homemade Carrot Cake is a soft, cozy dessert made with grated carrots, crushed pineapple, warm cinnamon, and a smooth cream cheese frosting. It is easy to make with simple pantry ingredients and stays tender for days, making it perfect for family desserts, parties, and casual baking.
Ingredients
2 cups grated carrots
1 cup crushed pineapple, drained
2 cups all-purpose flour
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chopped walnuts or pecans (optional)
Cream cheese frosting for topping
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 9-inch round cake pans.
2. In a large bowl, mix together the grated carrots, crushed pineapple, sugar, and vegetable oil.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
6. Fold in the chopped nuts if using.
7. Pour the batter into the prepared pan or divide it evenly between the cake pans.
8. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely before frosting with cream cheese frosting.
Notes
Drain the crushed pineapple well so the batter does not become too wet.
Mix just until combined to keep the cake tender.
Let the cake cool fully before frosting so the cream cheese frosting stays smooth.
Store frosted cake in the refrigerator for up to 4 to 5 days, or freeze unfrosted cake for up to 2 to 3 months.
- Prep Time: 20M
- Cook Time: 35M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 39g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 62mg