Ingredients

For the Cake:

• 2 cups (260 g) all-purpose flour

• 2 tsp baking powder

• 1 ½ tsp baking soda

• ½ tsp salt

• 2 tsp ground cinnamon

• ½ tsp ground nutmeg

• ½ tsp ground ginger (optional, for warmth)

• 1 cup (200 g) brown sugar

• 1 cup (200 g) granulated sugar

• 1 cup (240 ml) vegetable oil

• 4 large eggs, room temperature

• 2 cups (220 g) finely grated carrots

• ½ cup (120 ml) crushed pineapple, drained (optional for extra moisture)

• ½ cup (60 g) chopped walnuts or pecans (optional)

• 1 tsp vanilla extract
  
  

For the Cream Cheese Frosting:

• 16 oz (450 g) cream cheese, softened

• 1 cup (225 g) unsalted butter, softened

• 4 cups (480 g) powdered sugar

• 1 Tbsp vanilla extract

• Pinch of salt
  
  

Equipment / Prep Notes

• Two 8-inch or 9-inch round cake pans

• Parchment paper for lining

• Whisk or hand/stand mixer

• Mixing bowls

• Rubber spatula

• Wire cooling racks
  
  

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper.

2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In another large bowl, whisk oil, brown sugar, granulated sugar, and eggs until well combined.

4. Add vanilla extract, then fold in grated carrots, pineapple (if using), and nuts.

5. Gradually add the dry mixture to the wet ingredients and mix until just combined — avoid overmixing.

6. Divide the batter evenly into the pans.

7. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
   
   

2. Make the Cream Cheese Frosting

1. Beat cream cheese and butter together until smooth and fluffy.

2. Gradually add powdered sugar, one cup at a time, beating on low until combined.

3. Add vanilla extract and a pinch of salt, then beat on high for 1 minute until creamy and thick.
   
   

3. Assemble the Cake

1. Level the tops of the cake layers if needed.

2. Place one layer on your serving plate or cake stand.

3. Spread an even layer of cream cheese frosting on top.

4. Place the second cake layer over it, then frost the top and sides of the cake.

5. Decorate with extra chopped nuts or grated carrots for a rustic look.
   
   

4. Serving and Storage

• Serve slightly chilled or at room temperature.

• Store covered in the refrigerator for up to 5 days.

• Freeze unfrosted cake layers for up to 2 months; thaw before frosting.
  
  

🎂 Tips for Success

• Grate carrots finely — it ensures even texture and moisture.

• Use oil, not butter, for the moistest crumb.

• Add pineapple if you want a softer, tropical touch.

• Don’t overmix once you add the flour — this keeps the cake light.

• Make frosting slightly cool before spreading for smoother coverage.

• For cupcakes: bake 18–20 minutes and frost when cooled.