Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots (about 4 medium carrots)
- 1 cup crushed pineapple, drained
- 1 cup chopped pecans or walnuts (optional)
For the Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- ¼ cup shredded coconut, toasted
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition.
- Combine and Fold:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).
- Bake:
- Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- Make the Frosting:
- While the cakes are cooling, prepare the frosting. Beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, beating until well combined. Mix in the vanilla extract.
- Frost the Cake:
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Garnish:
- Sprinkle the toasted coconut over the top of the frosted cake.
- Serve:
- Slice and serve the cake. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 42g
- Protein: 3g