Carrot Cake Recipe

2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
For the Cake Batter:

1 cup vegetable oil
1 cup granulated sugar
1 cup brown sugar (packed)
4 large eggs
2 tsp vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple (drained)
1 cup shredded coconut
1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans.
Prepare Dry Ingredients:
In a bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Prepare the Cake Batter:
In a large mixing bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
Incorporate Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Carrots, Pineapple, Coconut, and Nuts:
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped nuts (if using).
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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