Ingredients
Cake:- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups finely grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prep the oven and pan
Preheat oven to 350°F. Grease and flour two 9-inch round pans (or one 9×13 pan).
2. Mix dry ingredients
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. Combine wet ingredients
In a separate bowl, whisk the sugars, oil, eggs, and vanilla until smooth.
4. Make the batter
Gradually mix the dry ingredients into the wet ingredients. Then, fold in the grated carrots, pineapple, and nuts.
5. Bake
Pour batter into prepared pans. Bake 25–35 minutes (round pans) or 35–45 minutes (9×13), until a toothpick comes out clean.
6. Cool completely
Let the cakes cool in pans for 10 minutes, then transfer to a rack to cool fully.
7. Make frosting
Beat the cream cheese and butter until smooth. Add the powdered sugar gradually, then mix in the vanilla.
8. Frost the cake
Spread the frosting between layers and over the top and sides (or just over a sheet cake). Then, enjoy!