Description
This classic American carrot cake is moist, flavorful, and packed with finely grated carrots, warm spices, and optional nuts and coconut. Perfectly paired with creamy and tangy cream cheese frosting, this dessert is ideal for celebrations or as a delightful everyday treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
Wet Ingredients
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- ½ cup crushed pineapple (drained)
Optional Ingredients
- 1 cup chopped walnuts or pecans
- ½ cup shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until evenly combined. This ensures the spices and leavening agents are well distributed throughout the batter.
- Combine Sugars and Oil: In a separate large bowl, beat granulated sugar, brown sugar, and vegetable oil together until the mixture is smooth and well incorporated, creating a rich base for the cake batter.
- Add Eggs and Vanilla: Add the eggs one at a time into the wet sugar and oil mixture, beating well after each addition to maintain a smooth texture. Then mix in the vanilla extract for flavor depth.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overmixing which can toughen the cake.
- Fold in Carrots and Extras: Carefully fold in the finely grated carrots, drained crushed pineapple, and if desired, the chopped nuts and shredded coconut. This adds moisture, texture, and flavor complexity.
- Fill and Bake: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before removing them and placing on a wire rack to cool completely. This prevents them from breaking apart.
- Frost and Serve: Once completely cool, frost the cakes with your favorite cream cheese frosting for a classic finishing touch. Serve and enjoy!
Notes
- For a layered cake, use two 9-inch pans as directed. Alternatively, bake in a 9×13-inch pan, increasing bake time by 5 to 10 minutes.
- You can omit nuts and coconut if you prefer a smoother cake texture.
- Ensure the pineapple is well drained to avoid excess moisture in the batter.
- To make cutting easier and more precise, chill the cake after frosting.
