• 2 cups grated carrots 🥕

 • 1½ cups granulated sugar 🍚

 • 1 cup vegetable oil 

 • 4 large eggs 🥚

 • 2 cups all-purpose flour 

 • 1½ tsp baking powder 

 • 1½ tsp baking soda 

 • 1½ tsp ground cinnamon 

 • ½ tsp salt 🧂

 • 1 tsp vanilla extract 

 • 1 cup crushed pineapple, drained 🍍

 • ½ cup chopped walnuts 🌰 (optional)


 . Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 

 . In a large bowl, whisk together sugar and oil until well combined. 

 . Beat in the eggs, one at a time, mixing well after each addition.

 . In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt. 

 . Gradually add the dry ingredients to the wet mixture, stirring until just combined. 

 . Stir in grated carrots, vanilla extract, crushed pineapple, and chopped walnuts (if using). Mix until evenly distributed.

 . Divide the batter equally between the prepared pans.

 . Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 

 . Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

 . Once cooled, frost your carrot cake with your favorite cream cheese frosting, and enjoy every scrumptious bite!

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