Oh my goodness, have you ever tasted a carrot cake that’s just bursting with flavor? This carrot cake recipe is my absolute favorite! It’s incredibly moist and fluffy, and trust me, it’s so easy to whip up. I remember the first time I made it; the aroma filled my kitchen and I couldn’t wait to dig in. The combination of freshly grated carrots, sweet pineapple, and crunchy walnuts creates a wonderful texture that just melts in your mouth. Whether you’re celebrating a special occasion or just treating yourself, this cake is sure to impress everyone around the table!
Ingredients for the Carrot Cake Recipe
Gather these simple ingredients to create the most delightful carrot cake you’ve ever tasted!
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (freshly grated is best!)
- 1 cup crushed pineapple, drained well to avoid excess moisture
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (for that warm spice flavor)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional, but oh-so-good!)
Make sure to have everything prepped and ready to go, because this cake comes together in a snap!
How to Prepare the Carrot Cake Recipe
Alright, let’s get baking! Preheat your oven to 350°F (175°C) and grease a cake pan. I usually use a 9×13 inch pan, but you can also use two round pans if you want to layer it up! In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. This dry mix is the foundation for your cake!
Now, in another bowl, beat the eggs and vegetable oil until they’re well combined. This is where the magic starts! Slowly pour the wet ingredients into the dry mix, stirring gently. Don’t overmix; you just want everything to come together beautifully. Once it’s all combined, fold in the grated carrots, crushed pineapple, and walnuts. The colors and textures are just so inviting!
Pour the batter into your prepared pan, spreading it evenly. Bake for 45-50 minutes. Here’s a little tip: check for doneness by inserting a toothpick into the center; if it comes out clean, you’re good to go! Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This cooling time is key for that perfect slice later on!
Why You’ll Love This Carrot Cake Recipe
- It’s incredibly moist and packed with flavor, thanks to the combination of carrots and pineapple.
- You can whip it up in no time, making it perfect for last-minute gatherings!
- This recipe yields a cake that’s just sweet enough, balancing perfectly with the warm spices.
- It’s versatile—great for birthdays, holidays, or just a cozy afternoon treat.
- And did I mention how amazing it tastes with cream cheese frosting? Yum!
Tips for Success with the Carrot Cake Recipe
To ensure your carrot cake turns out perfectly every time, here are some of my favorite tips! First, when measuring flour, spoon it into your measuring cup and level it off with a knife—this prevents your cake from being too dense. For checking doneness, remember the toothpick test: it should come out clean or with a few moist crumbs, but not wet batter. After baking, let the cake cool completely before frosting; this prevents the icing from melting off. Store any leftovers in an airtight container at room temperature for up to three days, or in the fridge if you’ve frosted it. Trust me, it’s just as delicious the next day!
Nutritional Information
Each slice of this scrumptious carrot cake packs about 350 calories, with 18 grams of fat and 4 grams of protein. You’ll also get 45 grams of carbohydrates, making it a satisfying treat! Just keep in mind these values can vary based on your specific ingredients and any delicious frosting you might add!
FAQ Section
Got questions about this carrot cake recipe? I’ve got you covered!
Can I substitute oil with applesauce? Absolutely! Using applesauce can make the cake a bit healthier and still keep it moist.
What if I don’t have walnuts? No worries! You can leave them out or swap them for pecans or even raisins for a different twist.
How should I store the cake? If you have leftovers, keep them in an airtight container at room temperature for up to three days, or refrigerate if frosted.
Can I freeze the cake? Yes! Just wrap it tightly in plastic wrap and foil, and it’ll last for up to three months. Perfect for future cravings!
What to serve with carrot cake? A cup of strong coffee or a scoop of vanilla ice cream makes for a delightful pairing!
Serving Suggestions for the Carrot Cake Recipe
This carrot cake is delightful on its own, but why not take it up a notch? Pair it with a hot cup of steaming coffee or a refreshing glass of iced tea for the perfect afternoon treat. If you’re feeling extra indulgent, serve it with a scoop of creamy vanilla ice cream or a dollop of whipped cream on top. Trust me, it’s a match made in dessert heaven!
Storage & Reheating Instructions
To keep your delicious carrot cake fresh, store any leftovers in an airtight container at room temperature for up to three days. If you’ve frosted it, pop it in the fridge to maintain that creamy topping. For reheating, simply warm individual slices in the microwave for about 10-15 seconds—just enough to enjoy that moist goodness again!
Print
Carrot Cake Recipe: 5 Irresistible Reasons to Bake Today
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and moist carrot cake that is easy to make.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and oil together.
- Combine the wet ingredients with the dry ingredients.
- Fold in the grated carrots, crushed pineapple, and walnuts.
- Pour the batter into a greased cake pan.
- Bake for 45-50 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- This cake can be frosted with cream cheese icing.
- Adjust sugar based on your sweetness preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake recipe, easy carrot cake, moist carrot cake