Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
- 1 cup crushed pineapple, drained
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Step 2: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine sugar, oil, and eggs. Beat well until light and fluffy.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the grated carrots, nuts (if using), and crushed pineapple.
- Step 4: Divide the batter evenly between the prepared baking pans.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, frost with your favorite cream cheese frosting.
Notes
- Store leftover cake airtight at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, gently reheat individual slices in the microwave for 15-20 seconds.
- Serve this vibrant cake alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra special dessert.
- To ensure a moist cake, don't overmix the batter – a few lumps are perfectly fine, and overmixing will develop the gluten and make the cake tough.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American