Carrot Cake Recipe


2 cups all-purpose flour 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 4 large eggs 1 1/2 cups granulated sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups grated carrots (about 4-5 medium carrots) 1 cup crushed pineapple, drained 1 cup chopped pecans or walnuts (optional)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined. Set aside.

In a large bowl, beat eggs, granulated sugar, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed in the batter.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.