Christmas Carrot Cake
A delightful and moist cake bursting with flavors of cinnamon, nutmeg, and sweet carrots, topped with cream cheese frosting, perfect for holiday gatherings.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup vegetable oil
- 4 large eggs
- 3 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
Add-ins
- 1 cup chopped walnuts
Instructions
Preparation
- Gather all the ingredients and measure them accurately.
- Preheat your oven to 350°F (175°C).
Mixing Ingredients
- In a large bowl, mix together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the wet ingredients: vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract.
- Carefully mix the wet ingredients into the dry ingredients until just combined.
- Gently fold in the chopped walnuts.
Baking
- Pour the batter into greased cake pans.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
Cooling and Serving
- Allow the cakes to cool in their pans for a few minutes before transferring them to a wire rack.
- Frost with your favorite cream cheese frosting and optionally add decorations.
- Slice the cake and serve at gatherings.
Notes
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It can also be frozen for up to three months.