Description

This classic carrot cake recipe combines moist grated carrots, warm spices, and sweet pineapple for a flavorful dessert that’s perfect for any occasion. Finished with optional nuts and coconut, this cake is a crowd-pleaser that’s easy to make from scratch.

Ingredients

Dry Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Wet Ingredients

1 cup granulated sugar
1 cup brown sugar (packed)
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract

Additional Ingredients

3 cups finely grated carrots
1 cup crushed pineapple (drained)
1/2 cup chopped walnuts or pecans
1/2 cup shredded coconut (optional)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ground ginger to evenly distribute the spices and leavening.
Combine Wet Ingredients: In a large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until everything is incorporated to avoid overmixing which can toughen the cake.
Fold in Add-ins: Gently fold in the grated carrots, drained crushed pineapple, chopped walnuts or pecans, and shredded coconut if using, ensuring even distribution without deflating the batter.
Pour and Bake: Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes if using round pans, or 40 to 45 minutes if using a 9×13-inch pan. The cake is done when a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.

Notes

For best flavor, make the cake a day ahead and store covered in the refrigerator to allow flavors to develop.
This cake pairs beautifully with cream cheese frosting for a classic combination.
You can freeze unfrosted cake layers for up to 2 months to enjoy later.