DESCRIPTION:
A moist, tender carrot cake loaded with crunchy walnuts and lightly spiced with cinnamon. Perfect for breakfast, dessert, or an afternoon treat. Quick to prepare, and irresistibly delicious!
INGREDIENTS:
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup chopped walnuts
- ½ cup crushed pineapple (optional, for extra moisture)
INSTRUCTIONS:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat together sugars, oil, eggs, and vanilla until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in grated carrots, walnuts, and pineapple (if using).
- Pour batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely before slicing. Optional: Frost with cream cheese frosting.
TIPS:
- For extra moist cake, don’t overmix the batter once carrots are added.
- Toast walnuts lightly in a dry pan for enhanced flavor.
- You can substitute walnuts with pecans or almonds if preferred.
- Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.