Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk or pineapple juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your baking pans by greasing them and lining with parchment paper; use either two 9-inch pans or one 9×13-inch dish.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- Mix Wet Ingredients: In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until the mixture is smooth. Then add the eggs one at a time, beating well after each addition to ensure a smooth batter.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing which can make the cake dense.
- Fold in Carrots & Pineapple: Carefully fold in the grated carrots, drained crushed pineapple, and shredded coconut if using, ensuring even distribution throughout the batter.
- Bake: Pour the batter evenly into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool in their pans for 10 to 15 minutes, then transfer to a wire rack to cool completely before frosting.
- Make Frosting: Beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add powdered sugar, vanilla extract, and milk or pineapple juice, mixing until smooth and spreadable.
- Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake layers. Garnish with toasted coconut or nuts if desired for extra texture and flavor.
Notes
- Make sure to drain the pineapple well to prevent the cake from becoming too soggy.
- For a more intense coconut flavor, toast the shredded coconut before folding it into the batter or as a garnish.
- The cake can be stored covered in the refrigerator for up to 4 days.
- Feel free to substitute milk with pineapple juice for a more tropical flavor in the frosting.
- This cake freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian