Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup shredded coconut (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans or a 9×13-inch baking pan. Line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, mix the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the grated carrots, crushed pineapple, nuts, and shredded coconut if using.
- Pour the batter evenly into the prepared baking pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar while mixing on low speed.
- Add the vanilla extract and beat until light and fluffy. Add milk if needed to reach the desired consistency.
- Once the cake is completely cool, spread the frosting over the top. If using two layers, frost between the layers and cover the entire cake.
Notes
- Drain the crushed pineapple well to avoid excess moisture in the batter.
- Do not overmix the batter to keep the cake light and tender.
- Toasted nuts add extra flavor and crunch.
- The cake tastes even better the next day after the flavors develop.
- Store the cake in the refrigerator due to the cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
