From-Scratch Carrot Cake

Name: From-Scratch Carrot Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 2 cups granulated sugar; 1 ¼ cups vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 2 ¾ cups all-purpose flour; 2 teaspoons ground cinnamon; ¼ teaspoon nutmeg; 2 teaspoons baking soda; 1 ½ teaspoons kosher salt; 1 cup raisins; 1 cup chopped walnuts; 2 ¼ cups grated carrots; ½ cup pineapple

User Reviews

4.9

45 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
8 servings
Course
Dessert
Cuisine
American

From-Scratch Carrot Cake

Xyla Marshall

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Easy and incredibly moist carrot cake recipe made with real ingredients. You will have to raid your garden for this amazing cake!

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Ingredients

Servings

2 cups granulated sugar
1 ¼ cups vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
2 teaspoons baking soda
1 ½ teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
2 ¼ cups grated carrots
½ cup pineapple, diced

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Instructions

Preheat the oven to 350°F. Spray two 8-inch round cake pans with non-stick cooking spray.
Beat the sugar, oil, vanilla and eggs in mixer until it is a light yellow.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt.
With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined.
Remove bowl from mixer and fold raisins, nuts, carrots, and pineapple.
Divide the batter equally between the pans. Bake for 55-60 minutes or until a toothpick comes out clean.
Allow the cakes to cool completely on a wire rack.