Carrot Cake

This carrot cake is bursting with flavour, featuring a harmonious blend of warm spices, sweet carrots, and a creamy frosting. It’s perfectly sweet, with a hint of cinnamon and nutmeg, making each bite a delightful experience.

Ingredients

• 2 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1 cup vegetable oil

• 4 large eggs

• 3 cups grated carrots

• 1 cup crushed pineapple, drained

• 1 cup chopped walnuts or pecans (optional)

• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Combine Wet Ingredients: In another bowl, beat the oil and eggs until well combined. Stir in the grated carrots, crushed pineapple, and vanilla extract.

4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the chopped nuts if using.

5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

7. Prepare Frosting: While the cakes cool, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.

8. Assemble: Once the cakes are cooled, spread a layer of frosting between the two cakes and on top. Decorate with additional nuts if desired.

9. Serve: Slice and enjoy your moist carrot cake with family and friends.

Cook and Prep Times

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Nutrition Information

• Servings: 12 slices

• Calories: 350kcal

• Fat: 18g

• Protein: 4g

• Carbohydrates: 45g