From-Scratch Carrot Cake
Easy and incredibly moist carrot cake recipe made with real ingredients. You will have to raid your garden for this amazing cake!
Servings: 8 servings
Ingredients
- 2 cups granulated sugar
- 1 ¼ cups vegetable oil
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons baking soda
- 1 ½ teaspoons kosher salt
- 1 cup raisins
- 1 cup chopped walnuts
- 2 ¼ cups grated carrots
- ½ cup pineapple, diced
Instructions
- Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick cooking spray.
- Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
- In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
- With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
- Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
- Divide the batter equally between the pans. Bake for 55-60 minutes or until a toothpick comes out clean.
- Allow the cakes to cool completely on a wire rack.