Moist Walnut Carrot Cake (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups regular flour
02 -
2 cups white sugar
03 -
2 teaspoons baking powder
04 -
1 1/2 teaspoons baking soda
05 -
1 teaspoon salt
06 -
1 teaspoon cinnamon powder
07 -
1/2 teaspoon nutmeg powder
08 -
1/4 teaspoon ginger powder
→ Wet Ingredients
09 -
1 cup cooking oil
10 -
4 large eggs
11 -
2 teaspoons vanilla flavor
→ Mix-ins
12 -
3 cups shredded carrots
13 -
1 cup drained crushed pineapple
14 -
1 cup broken walnuts (if you want)
# Instructions:
01 -
Get your oven hot at 350°F (175°C). Coat two 9-inch round pans with grease and flour.
02 -
Grab a big bowl and mix flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger together.
03 -
Pour in the cooking oil and crack in the eggs with the dry stuff. Stir until everything's mixed well.
04 -
Throw in your shredded carrots, drained pineapple, vanilla flavor, and walnuts if you're using them.
05 -
Split the mix equally between your two cake pans.
06 -
Stick them in the hot oven for 30-35 minutes. It's done when you poke the middle with a toothpick and it comes out clean.
07 -
Let the cakes sit in their pans for 10 minutes, then flip them onto a wire rack to cool all the way.
08 -
When they're totally cool, spread cream cheese frosting on top.
# Notes:
01 -
Try using gluten-free flour if you can't eat gluten
02 -
Swap in coconut sugar instead of white sugar if you want
03 -
Don't like nuts? You can use raisins instead of walnuts