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Slice of homemade carrot cake with cream cheese frosting on a plate

Homemade Carrot Cake

A moist and flavorful carrot cake packed with wholesome ingredients, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 3 cups grated carrots
  • 1 cup crushed pineapple, drained
Optional Add-ins
  • 1 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease your baking pan with oil or cooking spray and line the bottom with parchment paper for easy removal.
Mixing Ingredients
  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. In a separate bowl, beat the eggs and mix in the vegetable oil. Stir in the grated carrots and crushed pineapple until well blended.
  3. Slowly add the wet mixture into the bowl of dry ingredients and carefully fold together until combined, being careful not to overmix.
  4. Gently fold in the chopped walnuts or pecans if using.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake for about 35-40 minutes for round pans or 45-50 minutes for a rectangular pan, until a toothpick comes out clean.
Cooling and Decoration
  1. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Top with cream cheese frosting, if desired.

Notes

Wrap leftover cake tightly in plastic wrap or foil and refrigerate for up to a week. Cake can be frozen for up to three months. Bake a day ahead and frost just before serving for best results.