Homemade Carrot Delight (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 teaspoons baking powder
02 -
2 cups granulated sugar
03 -
2 cups all-purpose flour
04 -
1/2 teaspoon ground nutmeg
05 -
1 teaspoon ground cinnamon
06 -
1 teaspoon salt
07 -
1 1/2 teaspoons baking soda
08 -
1/4 teaspoon ground ginger
→ Wet Ingredients
09 -
4 large eggs
10 -
1 cup vegetable oil
11 -
2 teaspoons vanilla extract
→ Mix-ins
12 -
1 cup chopped walnuts (optional)
13 -
3 cups grated carrots
14 -
1 cup crushed pineapple, drained
# Instructions:
01 -
Turn your oven on to 350°F (175°C) and get two 9-inch round cake pans ready with grease and flour.
02 -
In a big mixing bowl, toss in the flour, sugar, baking powder, soda, salt, cinnamon, nutmeg, and ginger, and give it all a good whisk.
03 -
Pour the vegetable oil and crack the eggs into the dry mixture, stirring until it’s all blended nicely.
04 -
Fold in the grated carrots, drained pineapple, vanilla, and walnuts if you’re using them.
05 -
Evenly pour the batter into the pans you prepped earlier.
06 -
Slide the pans into the oven and bake for about 30-35 minutes. Check if they’re done by poking the center with a toothpick – it should come out dry.
07 -
After baking, let the cakes rest in the pans for 10 minutes, then take them out and place them on a wire rack to fully cool.
08 -
Once the cakes are cool, cover them with a rich and creamy cream cheese frosting.
# Notes:
01 -
Swap out regular flour for gluten-free flour if needed.
02 -
Coconut sugar works as a substitute for regular sugar.
03 -
If you’re avoiding nuts, try using raisins instead of walnuts.