Instructions
Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Mix well.
In a separate bowl, whisk together oil and eggs. Gradually add wet ingredients to dry ingredients, mixing until just combined. Gently fold in carrots, pineapple, and walnuts (if using).
Pour batter into a greased 9×13 inch baking pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Variations
- Cream Cheese Frosting: Beat together 8 oz cream cheese, 1/2 cup unsalted butter, 1 tsp vanilla extract, and 4 cups powdered sugar until smooth and creamy.
- Keto Version: Substitute almond flour for all-purpose flour and use a sugar substitute (like erythritol or stevia).
Frequently Asked Questions
- Can I freeze carrot cake? Yes! Wrap slices or the whole cake and freeze in an airtight container.
- Can I add raisins or coconut? Absolutely! Add 1/2 cup of either.
- How long will it stay fresh? Up to 5 days at room temperature or a week in the refrigerator.
Enjoy!
This delicious carrot cake is perfect for any occasion. Bake it, share it, and enjoy the compliments!
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