Ingredients
- 2 cups finely grated carrots
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil (or melted coconut oil)
- 4 large eggs (or flax eggs for vegan option)
- 2 cups all-purpose flour (or whole wheat flour)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- Whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Stir in the drained pineapple and grated carrots until combined.
- Fold the dry ingredients into the wet mixture, being careful not to overmix.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes.
- Cool the cakes in the pans for about 10 minutes before transferring to a wire rack to cool completely.
- Frost with cream cheese frosting once cooled, layering and spreading evenly.
- Slice, serve, and enjoy!
Notes
Use fresh, finely grated carrots for best results. Ensure the pineapple is well-drained to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian