Ingredients:

  • 2 ½ cups (312g) All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 2 tsp Ground cinnamon
  • ½ tsp Ground ginger
  • ¼ tsp Nutmeg
  • 1 tsp Salt
  • 1 cup (200g) Granulated sugar
  • 1 cup (200g) Packed light brown sugar
  • 1 ¼ cups (300ml) Neutral oil (Canola or Grapeseed)
  • 4 Large eggs, room temperature
  • 1 tsp Pure vanilla extract
  • 3 cups (340g) Finely grated fresh carrots
  • ½ cup (120g) Crushed pineapple, drained well
  • ½ cup (60g) Chopped pecans or walnuts
  • 16 oz (450g) Full-fat cream cheese, softened
  • ½ cup (115g) Unsalted butter, softened
  • 4 cups (500g) Confectioners' sugar, sifted
  • 1 tsp Pure vanilla extract (for frosting)
  • 1 pinch Fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl to ensure even distribution.
  3. In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla. Whisk vigorously for 2 minutes until the mixture looks pale and slightly thickened.
  4. Fold in the finely grated carrots, drained crushed pineapple, and chopped nuts.
  5. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Divide the batter evenly between the prepared pans.
  6. Bake for 35 minutes until a toothpick inserted into the center comes out with just a few moist crumbs. Cool in pans for 15 minutes before transferring to a wire rack.
  7. Prepare the frosting by beating softened cream cheese and butter until completely smooth and devoid of lumps. Gradually add sifted confectioners' sugar, vanilla, and salt. Beat on medium high speed for 3 minutes until the frosting is light, fluffy, and holds its shape. Frost the cooled cake layers until the surface is smooth and opaque.