Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ¾ cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, drained
- ½ cup chopped walnuts or pecans
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Optional: 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, beat together the oil, eggs, and vanilla extract. Add the grated carrots and crushed pineapple, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts or pecans.
- Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and lemon juice (if using), beating until fluffy.
- 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 entire cake.
Notes
- If you prefer a tangier frosting, add the optional lemon juice.
- The cake layers must cool completely before frosting to avoid melting the frosting.
- Try garnishing with extra chopped nuts on top for additional texture and appearance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400