Ingredients
For the Cake:
2 cups (250g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar
3/4 cup (180ml) vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups (200g) grated carrots
1/2 cup (120ml) crushed pineapple (drained)
1/2 cup (60g) chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1/2 cup (60g) chopped nuts for garnish (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch (23×33 cm) baking pan with parchment paper.
Mix dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In another large bowl, beat together the granulated sugar, brown sugar, and oil. Add eggs one at a time, mixing well. Stir in the vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
Make the frosting: Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy.
Frost the cake: Spread the frosting evenly over the cooled cake. Sprinkle with chopped nuts if desired.
Serve and enjoy!
Would you like a variation, such as a nut-free or gluten-free version?