Carrot Cake
Ingredients
- 2 cups sugar
- 1 1/2 cups corn oil
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 3 cups grated carrots
- 1/2 cup raisins
- 1/2 cup coarsely chopped pecans
- 1/4 cup canned crushed pineapple, drained
- Cream Cheese Frosting (recipe separate)
Directions
- Preheat oven to 350°F. Lightly oil and flour two 9-inch cake pans.
- In a large bowl, sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, combine sugar and oil. Beat on low speed; add eggs one at a time, beating well after each addition.
- Add dry ingredients to sugar mixture and combine thoroughly.
- Stir in carrots, raisins, pecans, and pineapple until well combined.
- Divide batter between prepared pans. Bake 35–40 minutes, or until cake springs back when lightly pressed.
- Cool pans on wire racks 5 minutes; unmold cakes and cool completely.
- Frost between layers and over top and sides. Press additional pecans around bottom edge if desired.
Notes
Classic layered carrot cake with pineapple and pecans.