Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) ground cinnamon
  • ½ tsp (2g) ground ginger
  • ¼ tsp (1g) ground nutmeg
  • ½ tsp (3g) salt
  • ¾ cup (150g) light brown sugar, packed
  • ½ cup (120ml) neutral oil
  • 3 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 3 cups (340g) finely grated carrots
  • ½ cup (120g) crushed pineapple, well-drained
  • ½ cup (60g) chopped walnuts or pecans
  • 8 oz (225g) full-fat cream cheese, softened
  • ¼ cup (60g) plain Greek yogurt, strained
  • 2 tbsp (30g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • Pinch (1g) salt

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C). Grease two 9-inch pans and line the bottoms with parchment paper to ensure a clean release.
  2. Aerate Dry Ingredients: Sift the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt into a bowl.
  3. Emulsify Wet Ingredients: In a separate bowl, beat the brown sugar, oil, and eggs until the mixture is pale and slightly fluffy. Stir in the vanilla extract.
  4. Combine: Gradually fold the dry ingredients into the wet mixture. Stop the moment no streaks of flour remain.
  5. Add Texture: Gently stir in the grated carrots and drained crushed pineapple. Fold in the chopped walnuts last to avoid crushing them.
  6. Divide: Evenly distribute the batter between the two prepared pans.