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Carrot Cake

A delicious and easy-to-make homemade carrot cake packed with sweetness from carrots and pineapple, topped with cream cheese frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In another bowl, mix the sugar, oil, and eggs until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix well.
  6. Stir in the grated carrots, crushed pineapple, coconut, and pecans.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  4. Frost with cream cheese frosting if desired, and enjoy!

Notes

Store leftovers covered in the fridge for about 5 days or freeze individual slices for up to 3 months.