Classic Carrot Cake

By: Amy Hatwig

  • Yield:

    15 cups (95 ounces) or two 10-inch rounds


4 cups (15 ounces) all purpose flour
3 cups (21 ounces) granulated sugar
1 1/2 teaspoons (0.3 ounce) salt
1 tablespoon (0.6 ounce) baking soda
1 tablespoon (0.6 ounce) ground cinnamon
1 1/2 cups (10.5 ounce) oil
4 (8 ounce) large eggs, whole
2 teaspoons (0.4 ounce) vanilla extract
1 1/2 cups (7.5 ounces) walnuts, toasted and chopped
3 cups (12 ounces) carrots, grated
2 8-ounce cans (1.5 cups) pineapples, crushed and juices drained off


  1. Preheat oven to 325°F. Butter or oil baking pans, line bottom of pans with parchment paper; butter paper and dust baking pans with flour, tapping out any excess. Set aside.
  2. Sift together flour, sugar, salt, baking soda, and cinnamon into a medium bowl, and set aside.
  3. Wash and peel carrots, grate carrots or pulse in a food processor until chopped small-medium size resembling a medium sized grate.
  4. Toss grated carrots in the sifted dry ingredients.
  5. In a medium mixing bowl whisk together oil, eggs and vanilla. Add the pineapple and walnuts.
  6. Add the wet mix to the dry mix and stir until combined.
  7. Pour batter into prepared pan, and smooth top with a spatula. Bake at 325°F until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 40-45 minutes.