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Homemade Carrot Cake

Carrot cake is a moist and tender layered dessert made with grated carrots, warm spices, and a sweet, dense crumb. It is typically topped with a creamy cream cheese frosting, giving a rich, tangy finish. The recipe involves mixing batter, baking until golden, and assembling with frosting for a classic presentation.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 1/2 te teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 3 large eggs lightly beaten
  • 1 1/2 cups finely grated carrots
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple drained
  • 1/2 cup chopped walnuts optional

Equipment

  • Mixing bowls
  • electric mixer
  • 9-inch round cake pans
  • Cooling rack
  • Rubber spatula
  • Grater

Method
 

  1. Preheat the oven to 350°F (175°C). Grease the cake pans with butter and lightly dust with flour. Set aside.
  2. In a large mixing bowl, whisk together the sifted flour, baking soda, cinnamon, nutmeg, and salt until evenly combined. This creates a dry mixture for the batter.
    2 cups all-purpose flour
  3. In a separate bowl, beat the sugar, vegetable oil, and eggs using an electric mixer until the mixture is smooth and slightly fluffy, about 2-3 minutes. Add vanilla extract and continue mixing.
    2 cups all-purpose flour
  4. Gradually add the dry mixture into the wet ingredients, mixing on low speed. Incorporate the grated carrots, drained pineapple, and chopped walnuts (if using) until just combined. The batter should be thick and moist.
    2 cups all-purpose flour
  5. Divide the batter evenly between the prepared cake pans. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown.
  6. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to a wire rack and cool completely before frosting.

Notes

For best results, use fresh grated carrots and drained pineapple to prevent excess moisture. You can also add cream cheese frosting to enhance flavor and presentation.