Homemade Carrot Goodness (Printable Version)
Soft and spiced carrot cake with pineapple chunks and a walnut option. A comforting bake that feels like home.
# Ingredients:
→ Cake Ingredients
01 -
1 cup chopped walnuts (if you like)
02 -
2 teaspoons vanilla extract
03 -
1 cup crushed pineapple (remove excess liquid)
04 -
3 cups shredded carrots
05 -
4 large eggs
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1 cup vegetable oil
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1/4 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1 teaspoon ground cinnamon
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1 teaspoon salt
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1 1/2 teaspoons baking soda
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2 teaspoons baking powder
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2 cups granulated sugar
14 -
2 cups plain flour
# Steps:
01 -
Set your oven to 350°F (175°C) ahead of time. Coat two 9-inch round cake pans with oil and dust them with flour.
02 -
In a big bowl, stir together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until everything looks evenly spread out.
03 -
Pour the oil and crack the eggs into the bowl with the dry mix. Stir it all up until it’s fully blended.
04 -
Toss in the carrots, pineapple, vanilla, and walnuts (if you want). Mix until it’s all spread out in the batter.
05 -
Split the batter evenly between the two greased pans and smooth out the tops.
06 -
Pop the pans into your oven and bake for 30-35 minutes. A toothpick poked in the middle should come out clean—maybe with just a crumb or two.
07 -
Let the cakes sit in the pans for 10 minutes to cool down. Then, carefully take them out and place on a wire rack to cool all the way.
08 -
When both cakes are completely cool, frost with cream cheese frosting and stack one on top of the other.
# Notes:
01 -
Shred the carrots finely to make the cake texture softer.
02 -
Use eggs at room temperature so the batter mixes up better.
03 -
For a gluten-free cake, swap the flour for a gluten-free kind.
04 -
Try coconut sugar instead of regular sugar to cut back on the glycemic index.
05 -
Switch walnuts for raisins if you’d like a nut-free version.