Moist Carrot Cake (Print Version)

# Ingredients:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Mix-ins

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

# Instructions:

01 - Turn your oven on to 350°F (175°C) and prep two 9-inch round cake pans by greasing them and dusting with flour.
02 - In a big bowl, combine sugar, baking soda, baking powder, salt, flour, cinnamon, nutmeg, and ginger. Whisk it all until it's evenly blended.
03 - Toss in the eggs and vegetable oil with the dry mix and stir until you don't see any dry spots.
04 - Gently fold in the carrots, pineapple, vanilla extract, and, if you want, the walnuts.
05 - Pour the batter evenly into the two pans you prepped earlier.
06 - Pop them in the oven for 30-35 minutes. They're done when you can stick a toothpick into the middle, and it comes out clean.
07 - Let the cakes sit in the pans for about 10 minutes before flipping them onto a rack to cool off completely.
08 - When the cakes aren't warm anymore, spread cream cheese frosting over them.

# Notes:

01 - Try using gluten-free flour for a gluten-free swap
02 - You can switch granulated sugar for coconut sugar
03 - Swap walnuts for raisins if you need a nut-free version

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