A moist, spiced cake loaded with carrots, nuts, and pineapple, crowned with creamy cream cheese frosting.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons ground cinnamon
03 - 1/2 teaspoon ground nutmeg
04 - 1/2 teaspoon ground ginger
05 - 1 1/2 teaspoons baking powder
06 - 1 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 1 cup granulated sugar
09 - 1/2 cup packed light brown sugar
→ Wet Ingredients
10 - 1 cup vegetable oil
11 - 4 large eggs
12 - 2 teaspoons vanilla extract
→ Add-ins
13 - 2 cups grated carrots (about 3–4 medium carrots)
14 - 1 cup chopped walnuts or pecans
15 - 1 cup well-drained crushed pineapple
16 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting
17 - 8 ounces cream cheese, softened
18 - 1/2 cup unsalted butter, softened
19 - 2 1/2 cups sifted powdered sugar
20 - 1 teaspoon vanilla extract
21 - Pinch of salt
# How to Make It:
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 until well blended.
03 - In a separate bowl, beat granulated sugar, brown sugar, and oil until combined. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract.
04 - Gradually add dry ingredients to the wet mixture, mixing until just incorporated. Do not overmix.
05 - Gently fold grated carrots, chopped nuts, pineapple, and raisins if using into the batter.
06 - Divide batter evenly between prepared pans. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
08 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla extract, and salt. Continue beating until light and fluffy.
09 - Once cakes are completely cool, spread frosting between layers and over the top and sides. Garnish with extra nuts or grated carrot if desired.
