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.

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INGREDIENTS

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

Step-by-step instructions!

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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!

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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.

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

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

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

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

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