Ingredients
Equipment
Method
- Preheat your oven to 350°F (177°C) and grease a 9x13-inch baking pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set this dry mixture aside.2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg
- In a separate medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.1 cup canola or vegetable oil, 1 1/4 cup packed light or dark brown sugar, 1/3 cup granulated sugar, 4 large eggs, 1 teaspoon pure vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Gently fold in the shredded carrots, drained crushed pineapple, and chopped walnuts.2 cups shredded carrots, 1 cup crushed pineapple, 1 cup chopped walnuts
- Spread the batter evenly into the prepared pan. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the edges brown too quickly, cover loosely with foil.
- Remove the cake from the oven and allow it to cool completely on a wire rack. You can place it in the refrigerator after 45 minutes to speed up the cooling process.
- To make the frosting, beat the softened cream cheese and butter together on high speed until smooth. Add the confectioners’ sugar, vanilla, and salt. Beat on low for 30 seconds, then switch to high speed for 2 minutes until fluffy.8 ounces full-fat brick cream cheese, 1/2 cup unsalted butter, 3 cups confectioners’ sugar, 1 teaspoon pure vanilla extract, 1/8 teaspoon salt
- Spread the cream cheese frosting over the cooled cake. Refrigerate for at least 30 minutes before slicing to help the frosting set.
Notes
For best results, always grate fresh carrots and ensure the crushed pineapple is well-drained to avoid a thin batter. Use full-fat brick cream cheese for the frosting to ensure it holds its shape.