Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (about 200g) grated carrots
  • 1 cup (240g) crushed pineapple, drained
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour the cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, cream together the granulated sugar, brown sugar, and oil until combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Gradually mix in dry ingredients until just combined.
  6. Fold in the grated carrots, crushed pineapple, and nuts (if using).
  7. Divide the batter evenly into the prepared pans.
  8. Bake for 30 minutes, or until a toothpick inserted comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then transfer to a cooling rack.
  10. For frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost between layers and on top.