Ingredients
For the cake
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 tsp vanilla extract
2 cups finely grated carrots
1 cup crushed pineapple, drained
1/2 cup chopped pecans or walnuts (optional)
For the frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 tsp vanilla extract
For topping
Pineapple chunks
Extra shredded carrot
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8×8 or 9×9-inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In another large bowl, beat oil, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Fold in grated carrots and crushed pineapple.
- Gradually add dry ingredients into wet ingredients and mix until combined. Stir in nuts if using.
- Pour batter into prepared pan and bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool completely.
- For frosting, beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla, and beat until smooth.
- Slice cake horizontally into 2 layers if desired. Spread frosting between layers and over the top.
- Garnish with pineapple chunks and shredded carrots before serving.