Servings: 8 people
Calories: 300kcal
Cost: $15.00
Equipment
- Mixing bowls
- Whisk
- Spatula
- Two 9-inch round cake pans
- Grater for carrots
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots freshly grated
- 1 cup chopped pineapple drained
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk the vegetable oil and eggs until smooth, then stir in the grated carrots, pineapple, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, gently fold in the walnuts.
- Pour the batter into the prepared pans and smooth the tops. Bake for 30-35 minutes or until a toothpick comes out clean. Cool completely before frosting.
Notes
Use freshly grated carrots for the best texture and flavor. Let the cakes cool completely before frosting to avoid melty frosting mishaps. Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it or freeze it (unfrosted) for up to 3 months.
Nutrition
Calories: 300kcal | Carbohydrates: 45g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2000IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
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