Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup chopped walnuts
- Optional: ½ cup crushed pineapple, drained (for extra moisture)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Beat wet ingredients: In a large bowl, beat the eggs and sugar together until well combined. Slowly add oil and vanilla extract, mixing well.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Add carrots and walnuts: Fold in grated carrots and chopped walnuts (and crushed pineapple if using).
- Bake: Pour batter into the prepared pan(s). Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Optional frosting: You can frost with cream cheese frosting once the cake is completely cooled.
If you’d like, I can also provide a cream cheese frosting recipe or any tips for decorating. Would you like that?