Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¾ cup (180ml) vegetable oil
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 2 tsp vanilla extract
- 2½ cups (250g) grated carrots
- 1 cup (240ml) crushed pineapple (drained)
- ¾ cup (90g) chopped walnuts or pecans (optional)
- ½ cup (80g) raisins (optional)
For the Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13 inch pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat together oil, eggs, sugars, and vanilla until smooth.
- Fold in the dry ingredients until just combined.
- Gently stir in grated carrots, pineapple, nuts, and raisins (if using).
- Pour batter into prepared pans and smooth the tops. Bake for 30–35 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until creamy and fluffy.
- Frost cooled cake layers and assemble. Decorate with chopped nuts or extra shredded carrots if desired.
- Chill for 30 minutes before slicing for best texture.
Let me know if you’d like a version without nuts or with a glaze instead of frosting!