Carrot Cake

Ingredients

• 2 cups grated carrots (about 3–4 medium carrots)
• 1 cup crushed pineapple (drained)
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup applesauce (optional for added moisture)
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup shredded coconut (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
2. In a large bowl, whisk together eggs, sugars, oil, applesauce, and vanilla until smooth.
3. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add dry ingredients to wet mixture, stirring until just combined.
5. Fold in carrots, crushed pineapple, nuts, and coconut (if using).
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Optional Cream Cheese Frosting:

• 1/2 cup butter (softened)
• 8 oz cream cheese
• 2 cups powdered sugar
• 1 tsp vanilla extract

Beat together until smooth and spread over cooled cake.

Would you like a version without pineapple or a cupcake variation too?