Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup finely grated carrots
- 1 cup crushed pineapple, drained
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed pineapple (for garnish)
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans, then line the bottoms with parchment paper for easy removal.
- Mix the dry ingredients: flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt in a large bowl.
- Beat together the wet ingredients: granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Fold in the finely grated carrots and crushed pineapple into the wet mixture.
- Add the dry ingredients gradually into the wet mixture, stirring just until no streaks of flour remain.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then invert them onto wire racks to cool completely.
- Beat together softened cream cheese and butter for the frosting until creamy. Add powdered sugar and vanilla extract, mixing until smooth.
- Assemble the cake by placing one layer on a serving plate, spreading frosting on top, and adding the second cake layer. Frost the top and sides, garnishing with reserved crushed pineapple.
Notes
Ensure to drain the crushed pineapple well to avoid excess moisture. Use fresh grated carrots for a better flavor. Adding chopped walnuts or pecans can give a crunchy twist.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 32g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg