Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix together the oil and eggs until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the grated carrots, crushed pineapple, and nuts.
- Pour the batter into greased cake pans.
- Bake in the preheated oven for 30-35 minutes or until a toothpick comes out clean.
- Let the cakes cool before removing from pans.
Notes
- For extra moisture, you can add more crushed pineapple.
- Let the cake sit overnight for even better flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: To Die For Carrot Cake, Carrot Cake Recipe, Best Carrot Cake