Name: Easy Carrot Cake Recipe
Prep time: 20 min
Cook time: PT-483066H34S
Total time: PT-483066H34S
Yield: 12
Ingredients: 3 large eggs; ¾ cup vegetable oil; ¾ cup buttermilk (or combine ¾ tbsp vinegar with enough cream to make ¾ cup, let sit for 10 minutes); 2 cups granulated sugar; 2 teaspoons vanilla; 2 cups flour; 2 teaspoons baking soda; 2 teaspoons cinnamon; ½ teaspoon salt; 1 (8 oz) can crushed pineapple, with juice; 2 cups grated carrots; 1 cup walnuts, chopped coarsely; ¾ cup shredded coconut

Ingredients

Scale

3 large eggs
¾ cup vegetable oil
¾ cup buttermilk (or combine ¾ tbsp vinegar with enough cream to make ¾ cup, let sit for 10 minutes)
2 cups granulated sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 (8 oz) can crushed pineapple, with juice
2 cups grated carrots
1 cup walnuts, chopped coarsely
¾ cup shredded coconut

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Instructions

Preheat and prep
Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans generously, and set them aside. You can also line them with parchment paper for extra ease when removing the cakes later.
Mix the wet ingredients
In a large mixing bowl, beat together the eggs, vegetable oil, buttermilk, sugar, and vanilla. You want everything to be well-blended and smooth. I usually use an electric mixer on low speed for about a minute, but a whisk works fine too.
Add dry ingredients
Add the flour, baking soda, cinnamon, and salt to the wet ingredients. Mix until just combined; avoid over-mixing, or your cake might turn out dense. It should look like a thick, slightly lumpy batter.
Fold in the goodies
Now for the fun part! Gently fold in the crushed pineapple (with its juice), grated carrots, chopped walnuts, and shredded coconut. Make sure everything is evenly distributed, but don’t over-mix—it’s okay if there are some small lumps.
Bake
Divide the batter evenly between the two prepared pans. Pop them into the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start to smell amazing—warm spices and toasty nuts!
Cool and frost (optional)
Let the cakes cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely. If you’re a fan of cream cheese frosting, this cake pairs beautifully with it. Just make sure the cakes are completely cool before frosting, or it’ll melt right off.

Notes

This recipe makes a two-layer, 9-inch round cake, which serves about 12 people generously. If you’re baking for a smaller crowd, you can halve the recipe and bake it in a single 9-inch pan. Just keep an eye on the baking time—it might be done a little sooner. For a larger crowd, you could double the recipe and use larger pans or even make a sheet cake.

Author: Soraya
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Category: Dessert