Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil (or melted butter)
- 4 large eggs
- 2 tsp vanilla extract
- 3 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup chopped walnuts or pecans (optional)
- ½ cup shredded coconut (optional)
For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 2 tsp vanilla extract
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 bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, beat together sugars, oil, eggs, and vanilla until smooth.
- Stir in the grated carrots, pineapple, nuts, and coconut (if using).
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Divide batter into prepared pans and bake for 30–35 minutes (round pans) or 40–45 minutes (9×13 pan) until a toothpick comes out clean. Let cool completely.
- To make frosting: beat cream cheese and butter until creamy. Add vanilla and gradually beat in powdered sugar until smooth and fluffy.
- Frost the cooled cake, layer if desired, and sprinkle with extra nuts or coconut.
Would you like me to also give you a quick one-bowl version (fewer steps) for easier baking?