1\/2 cup crushed pineapple<\/li>\n<\/ul>\n<\/div>\n
Instructions<\/h3>\n
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Preheat oven to 350F and prepare two 8-inch pans by lining the bottoms with parchment paper and lightly greasing and flouring the sides.<\/div>\n<\/li>\n
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.<\/div>\n<\/li>\n
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Add your canola oil and melted butter and mix well.<\/div>\n<\/li>\n
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Add eggs, one at a time, mixing after each addition.<\/div>\n<\/li>\n
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Stir in vanilla extract.<\/div>\n<\/li>\n
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Stir in carrots and nuts (if using) until ingredients are well-combined.<\/div>\n<\/li>\n
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Evenly divide carrot cake batter into prepared baking pans and bake for about 40 minutes.<\/div>\n<\/li>\n
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Allow carrot cake to cool in the pans for 10 minutes, then remove onto a cooling rack.<\/div>\n<\/li>\n