INGREDIENTS

For Cake:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 ½ tsp. ground cinnamon
• ½ tsp. ground nutmeg
• ½ tsp. salt
• 1 cup granulated sugar
• ½ cup brown sugar (packed)
• 1 cup vegetable oil
• 4 large eggs (room temperature)
• 2 tsp. vanilla extract
• 2 ½ cups carrots (finely grated)
• ½ cup crushed pineapple (drained)
• ¾ cup chopped walnuts or pecans (optional)

For Frosting:

• 8 oz. cream cheese, softened 
• ½ cup unsalted butter, softened 
• 3-4 cups confectioner’s sugar 
• 1 teaspoon vanilla extract 
• Pinch of salt 

INSTRUCTIONS

For Cake:

1. Prep: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until the mixture is smooth and well-blended.
4. Combine: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Gently fold in the grated carrots, drained pineapple, and nuts (if using).
5. Bake: Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Let the cakes cool completely in the pans (or chill them) before frosting.

For Cake:

1. Make Frosting: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the confectioner’s sugar, then mix in the vanilla and a pinch of salt. Beat until the frosting is light and fluffy.
2. Assemble: Place one cake layer on a serving plate and spread frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.
3. Garnish: If desired, garnish with extra nuts or a light dusting of cinnamon.

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