Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (300g) granulated sugar
  • 1 cup (235ml) vegetable oil
  • 3 large eggs (150g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (220g) crushed pineapple, drained slightly
  • 3 cups (340g) finely grated carrots
  • 1/2 cup (60g) chopped pecans
  • 8 oz (225g) full-fat cream cheese, chilled
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. In a separate medium bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, and salt.
  4. Gently fold the dry ingredients into the wet mixture using a rubber spatula, stopping as soon as no streaks of flour remain to avoid over-mixing.
  5. Stir in the drained crushed pineapple, finely grated carrots, and chopped pecans until evenly distributed.
  6. Pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Prepare the frosting by beating the chilled cream cheese and softened butter together. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth and spreadable. Frost the cooled cake.