Homemade Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 tsp cinnamon
- 1 tsp nutmeg
- 3 eggs
- 2 cups white sugar
- ¾ cups vegetable oil
- ¾ cups milk
- 1 Tbsp lemon juice
- 1 Tbsp vanilla
- 2 cups finely grated carrots
- ½ cup crushed pineapple, drained
Instructions
- Preheat oven to 350°F
- Line the bottoms of 2 spring-form pans with parchment paper and spray the sides with cooking spray
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg, set aside
- In a mixer, Beat together eggs, sugar, oil, milk, and lemon juice until blended.
- Add dry ingredients and beat until well blended.
- Fold in carrots and pineapple.
- Pour batter evenly into the 2 prepared pans
- Bake for 30-35 minutes or until baked through. A toothpick inserted in centre should come out clean.
- Cool in pan for 5 minutes, then remove from pan and cool completely before frosting. (see notes below)
Notes
Frost with cream cheese icing:
Beat together 1 package room temperature cream cheese, ¼ cup butter, 1 tsp vanilla and 4-5 cups of confectioners sugar. Beat until creamy and spreadable.
Spread evenly over the cooled cake.
*If you don't have spring-form pans, 8 or 9 inch round pans can be used. If using regular cake pans, they are not as deep, so it will take three pans to bake the batter. The cake will take 25-30 minutes to bake in three pans.