Simple Carrot Cake without Frosting

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13-inch baking pan or line it with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, salt, and ginger. Set aside.

In another bowl, whisk the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth and combined.

Stir in the crushed pineapple or applesauce.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the grated carrots gently to distribute evenly.

Pour the batter into the prepared pan and smooth the top.

Sprinkle the chopped nuts evenly over the batter.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely in the pan on a wire rack before slicing and serving.