Ingredients
- 📌 2 cups all-purpose flour
- 📌 2 teaspoons baking powder
- 📌 1 teaspoon baking soda
- 📌 1 teaspoon ground cinnamon
- 📌 1/2 teaspoon ground nutmeg
- 📌 1/4 teaspoon salt
- 📌 3 large eggs
- 📌 1 1/4 cups granulated sugar
- 📌 3/4 cup vegetable oil
- 📌 1 teaspoon vanilla extract
- 📌 3 cups grated carrots (about 6-7 medium carrots)
- 📌 1 (20-ounce) can crushed pineapple, drained
- 📌 1 cup chopped pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the vegetable oil and vanilla extract to the egg mixture and mix until well combined.
- Fold in the grated carrots and drained crushed pineapple until evenly distributed.
- Gradually add the dry ingredients from step 2 to the wet ingredients, mixing just until combined. Do not overmix.
- If using, fold in the chopped pecans.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting and serving.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 12 servings
- Calories: 340
- Sugar: 27g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Carrot Cake with Pineapple