Ingredients:

  • 3 cups fresh carrots, finely grated (approx. 450g)
  • 1/2 cup crushed pineapple, drained well (120g)
  • 2 cups all-purpose flour, sifted (250g)
  • 1 cup light brown sugar (200g)
  • 1/2 cup granulated sugar (100g)
  • 3/4 cup neutral oil, such as avocado or grapeseed (180ml)
  • 1/4 cup unsweetened applesauce (60g)
  • 4 large eggs, room temperature
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 16 oz full-fat brick-style cream cheese, softened (450g)
  • 1/2 cup unsalted butter, softened (115g)
  • 2.5 cups confectioners' sugar, sifted (300g)
  • 1 tbsp pure vanilla extract
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and sea salt.
  3. In a stand mixer, whisk the 4 eggs with the brown sugar and granulated sugar for a full 5 minutes until the mixture is pale, aerated, and tripled in volume.
  4. Slowly drizzle in the neutral oil and fold in the applesauce, drained pineapple, and finely grated carrots until just combined.
  5. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to deflate the aerated eggs.
  6. Divide the batter evenly between the prepared pans and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. While cakes cool, beat the cream cheese and butter until smooth. Gradually add confectioners' sugar, vanilla, and lemon juice until light and fluffy. Frost the cooled cake layers.