Carrot Cake (Print)
Soft, spiced carrot cake with pineapple and nuts. Easy ingredient swaps included.
# Ingredients:
01 -
1 teaspoon ground cinnamon.
02 -
3 cups grated carrots.
03 -
2 teaspoons baking powder.
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1 1/2 teaspoons baking soda.
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2 cups white sugar.
06 -
1 cup vegetable oil.
07 -
1 teaspoon ground ginger.
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1/4 teaspoon ground nutmeg.
09 -
4 large eggs.
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1 cup drained crushed pineapple.
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1 teaspoon salt.
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1 cup chopped walnuts.
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2 teaspoons vanilla extract.
14 -
2 cups plain flour.
# Steps:
01 -
Preheat your oven to 350°F and grease two 9-inch cake tins.
02 -
Combine the flour, sugar, baking powders, spices, and salt in a bowl.
03 -
Add the oil and eggs to the dry mixture, stirring until smooth.
04 -
Fold in the carrots, pineapple, nuts, and vanilla extract.
05 -
Pour into the pans and bake for about 30-35 minutes.
06 -
Let the cakes sit in their pans for 10 minutes, then fully cool on a rack.
# Notes:
01 -
Shred carrots finely so they mix better.
02 -
Eggs should be at room temperature.
03 -
Substitute gluten-free flour if needed.