Ingredients:

  • 2 cups (250 g) All-Purpose Flour, sifted
  • 1 cup (200 g) Granulated Sugar
  • 1 cup (200 g) Light Brown Sugar, packed
  • 2 tsp (10 g) Baking Soda
  • 2 tsp (10 g) Ground Cinnamon
  • 1 tsp (5 g) Ground Nutmeg
  • 1 tsp (5 g) Fine Sea Salt
  • 4 large Eggs, room temperature
  • 1 ¼ cups (300 ml) Neutral Oil (Canola or Vegetable)
  • 2 tsp (10 ml) Vanilla Extract (divided between cake and frosting)
  • 3 cups (350 g) Carrots, freshly grated and finely packed
  • ½ cup (120 g) Crushed Pineapple, drained (optional)
  • 1 cup (110 g) Chopped Pecans or Walnuts
  • 16 oz (450 g) Full-Fat Cream Cheese, room temperature
  • ½ cup (115 g) Unsalted Butter, room temperature
  • 4 cups (500 g) Powdered Sugar (Icing Sugar), sifted
  • 1 Tbsp (5 g) Lemon Zest
  • ⅛ tsp (1 g) Pinch of Salt (for frosting)

Instructions:

  1. Preheat the oven to 175°C (350°F). Grease and flour two 9-inch round cake pans, then line the bottom with parchment paper circles.
  2. Combine Dry Ingredients: Sift together the flour, both sugars, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk thoroughly.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, neutral oil, and 1 teaspoon of vanilla extract until emulsified.
  4. Combine Batter: Pour the wet mixture into the dry ingredients. Stir gently using a rubber spatula until just combined. Do not overmix.
  5. Fold in Add-Ins: Gently fold in the grated carrots, drained pineapple (if using), and chopped nuts.
  6. Bake: Divide the batter evenly between the two prepared cake pans. Bake for 32–35 minutes, or until a thin skewer inserted into the centre of the cake comes out clean.
  7. Cooling: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack. Peel off the parchment paper and allow the cakes to cool completely—at least 2 hours—before frosting.
  8. Prepare Frosting: In a stand mixer, beat the room-temperature butter and cream cheese together until perfectly smooth, light, and creamy (about 3 minutes).
  9. Add Sugar: Reduce the mixer speed to low. Gradually add the sifted powdered sugar. Once incorporated, increase the speed to medium-high and beat for 1–2 minutes until light and fluffy.
  10. Flavour Frosting: Beat in the remaining 1 teaspoon of vanilla extract, the lemon zest, and the pinch of salt until just combined. Do not overbeat.
  11. Assembly: Level the cake tops if necessary. Place the first cake layer on your serving plate, spread a generous layer of frosting, and top with the second layer.
  12. Finish: Apply a thin 'crumb coat' of frosting around the entire cake. Chill for 15 minutes. Finish with the remaining thick layer of frosting and decorate as desired. Chill the finished cake for at least 30 minutes before slicing and serving.