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Homemade carrot cake topped with creamy frosting and garnished with walnuts

Homemade Carrot Cake

A delightful and easy-to-make carrot cake infused with cinnamon, pecans, and pineapple, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs Room temperature
  • 1 teaspoon vanilla extract
Add-ins
  • 2 cups grated carrots Freshly grated for best flavor
  • 1 cup crushed pineapple, drained Adds moisture
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix sugar, oil, and eggs until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix well.
  5. Stir in grated carrots, crushed pineapple, coconut, and pecans.
Baking
  1. Divide the batter evenly between the prepared pans.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
  1. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  2. Frost with cream cheese frosting if desired, and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days or freeze tightly wrapped for up to 3 months. Reheat in microwave for 10-15 seconds.