Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 3 cups (300g) finely grated carrots
  • 1 cup (100g) crushed pineapple, drained
  • 1 cup (120g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk or heavy cream (if needed)

Instructions:

  1. Preheat to 350°F (175°C) and prepare cake pans with parchment paper and grease.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together oil, eggs, grated carrots, and crushed pineapple.
  4. Pour the wet ingredients into the dry ingredients slowly, folding gently until just combined. Stir in chopped nuts for added texture if desired.
  5. Divide the batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cakes to cool in pans for 10 minutes, then transfer to a cooling rack to cool completely.
  7. In a bowl, mix cream cheese and butter until smooth, then gradually add powdered sugar and vanilla, mixing until creamy. Add milk or cream to adjust consistency if necessary.
  8. Place one cake layer on a serving plate, spread frosting on top, and then place the second layer on top. Frost the top and sides with remaining frosting.
  9. Slice, serve, and savor the moistness!