Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots (about 4–5 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup walnuts or pecans, chopped (optional)
- 1 teaspoon vanilla extract
Instructions
- Wash and grate the carrots.
- Sift together the dry ingredients in a large mixing bowl.
- Whisk together the wet ingredients in another bowl.
- Gradually combine the wet and dry mixtures, then fold in the grated carrots and nuts.
- Pour the batter into a greased cake pan and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For freezing, wrap without frosting and keep for up to 3 months.
- This cake pairs well with cream cheese frosting or can be served plain.
- Raisins can be added for extra sweetness and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 15g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg