Carrot Cake
20m prep 30m cook 50m ready
A moist and flavorful carrot cake with warm spices, carrots, and walnuts. Best enjoyed with cream cheese frosting, but can be served plain or with other frostings.
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Ingredients
- 1 ⅓ cups (165g) all-purpose flour
- 1 cup (200g) sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ⅔ cup (140g) vegetable oil
- 3 large eggs
- 1 ½ cups shredded carrots
- 1 cup chopped toasted walnuts
- (1 cup golden raisins)
- (½ cup canned crushed pineapple, drained)
- 1 Cream Cheese Frosting, Quick Vanilla Butter Frosting, or Quick Brown Butter Icing (opens in new tab)
- Powdered sugar
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Step 1.
Whisk together thoroughly in a large bowl: 1 ⅓ cups (165g) all-purpose flour; 1 cup (200g) sugar; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ teaspoon grated or ground nutmeg; ½ teaspoon ground allspice; ½ teaspoon salt
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Step 2.
Whisk together well in a small bowl: ⅔ cup (140g) vegetable oil; 3 large eggs
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Step 3.
Stir this into the flour mixture until just combined. Stir in: 1 ½ cups shredded carrots; 1 cup chopped toasted walnuts; (1 cup golden raisins); (½ cup canned crushed pineapple, drained)
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Step 4.
Scrape the batter into the pan(s) and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes in round or square pans, 30 to 35 minutes in a 13 × 9-inch pan.
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Step 5.
Let the 13 × 9-inch cake cool in the pan on a rack. For round or square pans, cool in the pans for 10 minutes, then turn out onto the rack to cool completely.
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Step 6.
Frost with: Cream Cheese Frosting, Quick Vanilla Butter Frosting, or Quick Brown Butter Icing
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Step 7.
Or sprinkle the sheet cake with: Powdered sugar
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