Ingredients:

  • 2 cups (240 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 large eggs, lightly beaten
  • 1 cup (240 ml) vegetable oil
  • 3 cups (360 g) grated carrots (approx. 4 medium carrots)
  • 1 cup (100 g) crushed pineapple, drained
  • 8 oz (226 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Instructions:

  1. Preheat the oven to 350°F (175°C) and prepare your cake pans (grease and flour them).
  2. In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, spices, and salt).
  3. In another bowl, combine the wet ingredients (eggs and vegetable oil), then add in the grated carrots and crushed pineapple.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined (do not overmix).
  5. Divide the batter evenly between prepared pans and smooth the tops.
  6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow cakes to cool in pans for 10 minutes before transferring them to a cooling rack to cool completely.
  8. While cooling, prepare the cream cheese frosting by beating together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla (and milk if needed).
  9. Once the cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the top and sides of the cake.
  10. Slice and serve!