Ingredients:

  • 2.5 cups all-purpose flour (315g)
  • 1 cup granulated sugar (200g)
  • 1 cup packed brown sugar (200g)
  • 1.5 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 1.25 cups vegetable oil (300ml)
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups grated carrots (approx. 450g)
  • 0.5 cup crushed pineapple, drained (115g)
  • 1 cup chopped pecans or walnuts (110g)
  • 16 oz full-fat cream cheese, softened (450g)
  • 0.5 cup unsalted butter, softened (115g)
  • 4 cups powdered sugar (500g)
  • 1 tsp vanilla extract (for frosting)
  • 1 pinch salt (for frosting)

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, ginger, and salt until no clumps remain.
  3. In a separate vessel, vigorously whisk the vegetable oil, eggs, and 2 teaspoons of vanilla extract until the mixture is pale and well-emulsified.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold them together gently until just combined, ensuring you don't overmix.
  5. Gently fold in the finely grated carrots, drained crushed pineapple, and chopped pecans until evenly distributed.
  6. Divide the batter evenly between the two prepared cake pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cakes cool, prepare the frosting by beating the softened cream cheese and butter with an electric mixer until smooth. Gradually add powdered sugar, 1 teaspoon of vanilla, and a pinch of salt, whipping until light and fluffy.
  8. Once the cake layers are completely cool, frost the top of one layer, stack the second layer on top, and cover the top and sides with the remaining frosting.