A tender, spiced cake loaded with grated carrots, nuts, and pineapple, crowned with velvety cream cheese frosting.
# What You'll Need:
→ For the Cake
01 - 2 cups all-purpose flour
02 - 2 tsp ground cinnamon
03 - 1/2 tsp ground nutmeg
04 - 1/2 tsp ground ginger
05 - 1 1/2 tsp baking powder
06 - 1 tsp baking soda
07 - 1/2 tsp salt
08 - 1 cup granulated sugar
09 - 1/2 cup light brown sugar, packed
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 tsp vanilla extract
13 - 2 cups grated carrots (about 3–4 medium carrots)
14 - 1 cup chopped walnuts or pecans
15 - 1 cup crushed pineapple, well-drained
16 - 1/2 cup raisins (optional)
→ For the Cream Cheese Frosting
17 - 8 oz cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups powdered sugar, sifted
20 - 1 tsp vanilla extract
21 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper.
02 - In a large bowl, whisk together flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
03 - In another bowl, beat together granulated sugar, brown sugar, and oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture and mix until just combined.
05 - Fold in grated carrots, chopped nuts, pineapple, and raisins (if using).
06 - Divide the batter evenly between the prepared pans.
07 - Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt; beat until light and fluffy.
10 - Once cakes are completely cool, spread frosting between layers and over the top and sides of the cake.
11 - Garnish with extra nuts or grated carrot, if desired.
