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.