Deliciously Moist Carrot Cake

I'm sharing Amycakes Bakery's much-loved carrot cake recipe! It is so soft and moist and perfectly spiced with cinnamon and nutmeg.

INGREDIENTS

– All-Purpose Flour – Vanilla Instant Pudding Mix – Baking Powder – Baking Soda – Cinnamon

Step-by-step instructions!

Follow our easy instructions for success!

Fill the quick and easy carrot cake batter with raisins and pecans if you'd like, or leave them out--it's delicious either way!

Preheat oven to 325 degrees. Line a ¼ sheet pan with parchment paper and spray the bottom and sides of the pan with nonstick cooking spray.

1

Place the raisins in a bowl and cover them in hot or boiling water. Allow to soak for 5 minutes, then strain well.

2

Puree the carrots and crushed pineapple together in a food processor until the carrots are very small.

3

Sift the dry ingredients in a bowl and then whisk until well blended.

4

Whisk the wet ingredients and the prepared carrot and pineapple puree in a separate bowl until well blended.

5

Swipe up for full recipe!