Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots (about 4-5 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In a large bowl, beat eggs and sugar until light and fluffy. Add the oil and vanilla extract, mix well.
- Combine: Gradually add the dry ingredients into the wet mixture. Stir until just combined.
- Add carrots and pineapple: Fold in the grated carrots, crushed pineapple, and nuts if using.
- Bake: Pour batter into the prepared pan(s). Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool completely in the pan on a wire rack.
- Make frosting: Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beat until creamy.
- Frost: Spread the cream cheese frosting over the cooled cake.
- Serve and enjoy!
Would you like me to help with any variations or tips for decorating it?