Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 3 cups (360g) grated carrots (about 4 medium carrots)
  • 1/2 cup (75g) crushed pineapple, drained
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line the bottom of two 9-inch round cake pans with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In another bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients until just combined.
  6. Gently fold in the grated carrots and crushed pineapple until evenly distributed.
  7. Divide the batter evenly between the two prepared pans and smooth the tops.
  8. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
  10. In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing until fully incorporated, then blend in the vanilla extract and lemon zest if using.
  11. Once the cakes are completely cool, place one layer on a serving plate, spread frosting on top, then place the second layer and frost the top and sides.