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  • 2 cups of Bob's Red Mill 1-1 baking flour

  • 1 1/2 cups  of granulated sugar

  • 2 teaspoon of baking soda

  • 1 teaspoon of cinnamon

  • 1 teaspoon of salt

  • 1 teaspoon of pure vanilla extract

  • 4 eggs

  • 1 1/2 cups of canola oil

  • 3 cups of grated carrots

  • 1 cup of canned crushed pineapple

  • 1 teaspoon of pure vanilla extract


  1. Preheat the oven to 350 degrees F. Then grease two 9" cake pans and cut a circle of parchment paper for the bottom of each pan. In a bowl combine the flour, baking soda, cinnamon, and salt.

  2. In the bowl of a stand mixer fitted with the paddle attachment mix the eggs, canola oil, vanilla extract, and granulated sugar. Then add the dry ingredients to the wet ingredients and mix on medium speed for 1 minute to combine.

  3. Then mix in the grated carrots. Dry the crushed pineapple by draining it in a strainer. Pat dry with a paper towel and add it to the batter. Mix on medium speed for around 2 minutes to combine.

  4. Bake for 45-55 minutes, until a tester, comes out clean.  Let the cake cool for 20 minutes before removing them from the pans.  

  5. This recipe tastes amazing with my cream cheese frosting recipe

Carrot Cake: About
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