A delicious and moist carrot cake recipe that combines the sweetness of carrots and pineapple with warm spices, perfect for any occasion.

Scale

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, and vanilla extract. Whisk until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix.
If using, fold in the chopped nuts.
Divide the batter evenly between the prepared cake pans and tap the pans on the counter to release air bubbles.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Keywords: carrot cake recipe, moist carrot cake, dessert recipe