Moist Carrot Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon ground ginger
02 -
1/2 teaspoon ground nutmeg
03 -
1 teaspoon ground cinnamon
04 -
1 1/2 teaspoons baking soda
05 -
2 teaspoons baking powder
06 -
1 teaspoon salt
07 -
2 cups granulated sugar
08 -
2 cups all-purpose flour
→ Wet Ingredients
09 -
4 large eggs
10 -
1 cup vegetable oil
11 -
2 teaspoons vanilla extract
→ Mix-ins
12 -
1 cup crushed pineapple, drained
13 -
3 cups grated carrots
14 -
1 cup chopped walnuts (optional)
# Instructions:
01 -
Set your oven to 350°F (175°C) and get two 9-inch cake pans ready by greasing and dusting them with flour.
02 -
In a big bowl, combine ginger, nutmeg, cinnamon, salt, sugar, baking soda, baking powder, and flour. Stir everything together well.
03 -
Pour the vegetable oil and crack the eggs into the bowl with the dry ingredients, and stir until the mixture is smooth.
04 -
Mix in the carrots, pineapple, vanilla, and walnuts (if you're using them).
05 -
Pour the batter evenly into the two pans you prepared earlier.
06 -
Bake for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean.
07 -
Take the cakes out of the oven and let them sit in the pans for about 10 minutes. Then carefully transfer them to a rack to cool off completely.
08 -
After cooling down, slather on some cream cheese frosting and you're done!
# Notes:
01 -
Swap in gluten-free flour to make this without gluten.
02 -
Coconut sugar works as a replacement for regular sugar.
03 -
Raisins can stand in for walnuts if you want to skip nuts.