Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 2 cups grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and mix with vegetable oil and vanilla extract.
- Combine the wet and dry mixtures, folding until just combined.
- Fold in the grated carrots and crushed pineapple until evenly distributed.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Frost with cream cheese frosting if desired.
Notes
- For best results, do not overmix the batter.
- The cake can be stored in an airtight container for several days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: carrot cake, dessert, baking, pineapple, sweet