Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 4 large eggs
- 1 cup (240ml) vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 2½ cups (250g) grated carrots
- 1 cup (100g) chopped walnuts
- ½ cup (60g) crushed pineapple, drained (optional for moisture and sweetness)
Optional Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan or two 8-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Fold in the grated carrots, walnuts, and pineapple (if using).
- Pour the batter into the prepared pan(s). Smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat cream cheese and butter together until creamy. Add powdered sugar and vanilla and beat until smooth.
- Spread the frosting over the cooled cake. Top with extra chopped walnuts if desired.
Enjoy your moist, spiced Carrot Walnut Cake! Would you like a printable or shareable version?