Classic Carrot Cake (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 teaspoon salt
02 - 2 cups granulated sugar
03 - 2 teaspoons baking powder
04 - 2 cups all-purpose flour
05 - 1/4 teaspoon ground ginger
06 - 1 1/2 teaspoons baking soda
07 - 1/2 teaspoon ground nutmeg
08 - 1 teaspoon ground cinnamon

→ Wet Ingredients

09 - 2 teaspoons vanilla extract
10 - 4 large eggs
11 - 1 cup vegetable oil

→ Mix-ins

12 - 1 cup crushed pineapple, drained
13 - 1 cup chopped walnuts (optional)
14 - 3 cups grated carrots

# Instructions:

01 - Set your oven to 350°F (175°C) and get two 9-inch cake pans ready by greasing and dusting them with flour.
02 - In a big mixing bowl, toss in the flour, sugar, salt, cinnamon, nutmeg, ginger, baking soda, and baking powder. Give it a good whisk.
03 - Pour the eggs and oil into the dry mixture and stir until it's all blended nicely.
04 - Fold in the grated carrots, drained pineapple, vanilla, and walnuts if you want to use them.
05 - Scoop the batter evenly into your prepared cake pans.
06 - Pop the pans into the oven and bake for 30 to 35 minutes. Check with a toothpick—it should come out clean.
07 - Once baked, let the cakes rest in the pans for about 10 minutes before moving them to a wire rack to cool completely.
08 - When they're fully cool, spread cream cheese frosting over them.

# Notes:

01 - Swap regular flour for gluten-free flour to make it gluten-free.
02 - Coconut sugar works as a swap for granulated sugar.
03 - Use raisins instead of walnuts if you want it nut-free.