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Carrot Cake

A moist and rich cake filled with shredded carrots and warm spices, topped with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
Main Ingredients
  • 3 cups grated carrots Ensure they are finely shredded.
  • 1/2 cup crushed pineapple, drained Drain well to prevent excess moisture.
  • 1 cup chopped walnuts or pecans Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate bowl, mix the wet ingredients: vegetable oil, eggs, and vanilla extract, whisking until fully blended.
  4. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
  5. Fold in the grated carrots and crushed pineapple (and nuts, if using) carefully, being careful not to over-mix.
  6. Prepare two 9-inch round baking pans by greasing and flouring them or lining them with parchment paper.
  7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Baking
  1. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
  1. Once cooled, frost with your favorite cream cheese frosting, and decorate as desired with additional nuts or grated carrots.

Notes

For a healthier alternative, substitute all-purpose flour with whole wheat flour. If making a nut-free version, simply omit the walnuts or pecans. Store leftover cake wrapped in plastic wrap or aluminum foil in the refrigerator for 5-7 days. For longer storage, freeze individual slices for up to three months.