Yields: One 9-inch round layer cake or 9×13 sheet cake
Prep time: 25 min | Bake time: 35-40 min
Cake Ingredients • 2 cups all-purpose flour • 2 cups granulated sugar • 1 tsp baking soda • 1 tsp baking powder • 1/2 tsp salt • 1 tsp ground cinnamon • 1/2 tsp ground nutmeg • 1 cup vegetable oil • 4 large eggs, room temperature • 2 cups finely grated carrots • 1 cup crushed pineapple, drained well • 1/2 cup chopped walnuts or pecans, optional • 1 tsp vanilla extract Cream Cheese Frosting • 8 oz cream cheese, softened • 1/2 cup unsalted butter, softened • 3½ to 4 cups powdered sugar • 1 tsp vanilla extract • Pinch of salt • 2-3 tbsp crushed pineapple, very well drained, optional Instructions
Cake:
- Preheat oven to 350°F / 175°C. Grease and flour two 9-inch round pans or one 9×13 pan. 2. In a large bowl, whisk flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. 3. Add oil, eggs, and vanilla. Mix until just combined. 4. Fold in grated carrots, drained pineapple, and nuts if using. Batter will be thick. 5. Pour into prepared pans. Bake 35-40 min for rounds, 45-50 min for 9×13, until a toothpick comes out clean. 6. Cool in pans 10 min, then turn out onto wire racks to cool completely.
Frosting: - Beat cream cheese and butter until smooth and creamy, about 3 min. 2. Add vanilla and salt. Gradually beat in powdered sugar until fluffy. 3. Fold in drained pineapple if using. If too soft, chill 20 min before frosting. 4. Frost cooled cake. Garnish with extra pineapple chunks, shredded coconut, or chopped nuts.
Tips:
- Squeeze pineapple really well — extra juice makes the cake gummy. • Cake tastes even better the next day after flavors meld. • Store covered in fridge up to 5 days.
