Carrot Cake


Moist Ingredients and Sugar:

Carrots and Pineapple:

Dry Ingredients:

Optional Additions:



  1. Preheat oven to 325°.
  2. For a 3-layer cake grease and flour three round 8-inch pans. For a 2-layer cake grease and flour two round 9-inch pans. For rectangular cake grease and flour a 13x9x2 oblong pan.
  3. Click here for instructions on how to prepare cake pans for baking.
  4. Mix eggs, oil, and vanilla for 2 minutes on medium-high speed.
  5. Add shredded carrot and pineapple; mix until combined.
  6. Add dry ingredients to work bowl. Fold into moist mixture on low speed. After it has been folded in mix on medium speed for 1 minute.
  7. Mix in optional nuts and raisins or currants.
  8. Pour batter into prepared cake pans.
  9. If you are making three 8-inch round or two 9-inch round cakes bake 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  10. Cool on a rack for exactly 10 minutes; turn the cake out of the pans and cool on a rack for another 30 minutes to 1 hour.
  11. Click here to see how to how to remove cakes from pans.
  12. Cool completely on a rack before frosting.
  13. If you are making an oblong cake bake 35 to 40 minutes. Leave the cake in the cake pan and cool completely on a rack before frosting the top.


Frost with cream cheese frosting.

If you are making a layer cake click here for instructions on frosting a layer cake.

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