Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar
- 3 large eggs
- 1 cup (240ml) vegetable oil
- 1 teaspoon vanilla extract
- 2 cups (220g) grated carrots
- 1 cup (200g) crushed pineapple, drained
- ½ cup (50g) chopped walnuts (optional)
- 8 oz (226g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon pineapple juice (optional)
Instructions
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Add the grated carrots and crushed pineapple, stirring until well combined.
- Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Fold in the chopped walnuts if using.
- Divide the batter equally between prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- To make the frosting, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar and mix until fluffy.
- Stir in the vanilla extract and pineapple juice for extra flavor.
- Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides.
- Garnish with chopped walnuts or pineapple slices for decoration.
Notes
For best flavor, serve at room temperature. Can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg