INGREDENT
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut (optional)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Frosting (optional but recommended):
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In another bowl, beat sugar, oil, eggs, and vanilla until well combined.
- Combine: Add the wet mixture into the dry mixture and stir until just combined.
- Fold in: Stir in grated carrots, crushed pineapple, coconut, and nuts (if using).
- Bake: Pour batter into prepared pan(s) and bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat until creamy.
- Frost and serve: Spread frosting over cooled cake. Garnish with extra nuts or coconut if desired.
Let me know if you want a dairy-free or sugar-free version!