Introduction: Carrot cake is a timeless dessert loved for its moistness, subtle spice, and delightful texture. This classic carrot cake recipe promises a perfect balance of sweetness and earthy flavors.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 4 large eggs
  • 2 cups grated carrots (about 3-4 medium carrots)
  • 1 cup crushed pineapple, drained
  • 1 cup chopped nuts (walnuts or pecans), optional
  • Cream cheese frosting (for topping)


  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In another large bowl, whisk together vegetable oil, granulated sugar, brown sugar, and eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in grated carrots, crushed pineapple, and chopped nuts (if using) until evenly distributed in the batter.
  6. Divide the batter equally between the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  8. Once baked, allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Benefits: Carrot cake, enriched with carrots and spices, offers a delightful combination of flavors and a moist texture. This recipe serves as a perfect dessert for gatherings or special occasions.

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