Ingredients
- 2 cups grated carrots (about 3 medium carrots)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chopped walnuts
- ½ cup crushed pineapple, drained (optional, adds moisture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs with sugar, brown sugar, oil, and vanilla until smooth.
- Stir in the grated carrots, walnuts, and pineapple (if using).
- Gradually add the dry ingredients into the wet mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before frosting or serving.
Optional Cream Cheese Frosting:
- 8 oz (225 g) cream cheese, softened
- ¼ cup (½ stick) butter, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Beat all ingredients until smooth and spread on top of the cooled cake.
Let me know if you’d like a version without frosting or made in loaf form!