Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup neutral oil (vegetable or sunflower)
- 2 tsp vanilla extract
- 2 cups freshly grated carrots
- 1 cup crushed pineapple, drained
For the Cream Cheese Frosting:
- 225g (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 3½ to 4 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tsp lemon juice
Instructions
- Preheat oven to 175°C (350°F). Grease and flour two 9-inch cake pans or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, beat sugar, eggs, oil, and vanilla extract until combined.
- Fold grated carrots and drained pineapple into wet mixture.
- Gradually add dry ingredients to wet, stirring gently until just combined.
- Divide batter evenly between pans, smooth tops, and bake for 30–35 minutes or until a toothpick comes out clean.
- Cool cakes in pans 10 minutes; remove and cool completely on wire racks.
- For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and optional lemon juice; beat until fluffy.
- Frost cooled cake layers, spreading evenly between layers and around sides.
Notes
Ensure pineapple is well-drained to avoid excess moisture.
Avoid overmixing batter to keep cake light and tender.
Cake can be made into cupcakes; adjust baking time accordingly.
Store cake refrigerated due to cream cheese frosting.
- Prep Time: 25
- Cook Time: 35