Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Prep
- Preheat oven to 350°F (175°C)
- Grease a 9×13-inch sheet pan
Step 2: Mix Dry Ingredients
- In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg
Step 3: Mix Wet Ingredients
- In another bowl, whisk sugars, oil, eggs, and vanilla
Step 4: Combine
- Gradually add dry ingredients into wet mixture
- Fold in carrots, pineapple, and nuts
Step 5: Bake
- Pour into pan and bake for 30–35 minutes
- Let cool completely before frosting
Frosting
- Beat cream cheese and butter until smooth
- Add powdered sugar gradually
- Mix in vanilla and salt
- Spread evenly over cooled cake
Tips for Best Results
- Use freshly grated carrots (not pre-shredded)
- Don’t overmix the batter
- Chill the cake slightly before frosting for cleaner spreading
- Add raisins or coconut for extra texture
Storage
- Fridge: up to 5 days (covered)
- Freezer: up to 2 months (without frosting or well-wrapped)