Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup crushed pineapple (with juice)
- 1 cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2–3 cups powdered sugar (adjust to sweetness)
- 1 tsp vanilla extract
- 2 tbsp pineapple juice (optional, for extra flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 8-inch round pans for layers).
- Mix dry ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In another large bowl, beat together granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and well blended.
- Combine the wet and dry ingredients until just mixed. Do not overmix.
- Fold in the grated carrots, crushed pineapple (with juice), coconut, and nuts if using.
- Pour batter into the prepared pan(s) and smooth the top.
- Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan on a wire rack before frosting.
To Make the Cream Cheese Frosting:
- Beat softened cream cheese and butter together until creamy and smooth.
- Gradually add powdered sugar until the desired sweetness and consistency is reached.
- Mix in vanilla and optional pineapple juice for flavor.
- Spread or pipe the frosting over the cooled cake. Garnish with additional chopped nuts or coconut, if desired.
Let me know if you want a layered version, a cupcake version, or a lighter frosting!