Ingredients
For the Cake:
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2 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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½ teaspoon salt
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½ teaspoon ground nutmeg (optional)
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1½ cups grated carrots (about 3 medium carrots)
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1 cup crushed pineapple, drained (canned or fresh)
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1 cup granulated sugar
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½ cup brown sugar (light or dark)
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3 large eggs
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¾ cup vegetable oil (or melted coconut oil)
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1 teaspoon vanilla extract
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½ cup chopped walnuts or pecans (optional)
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½ cup shredded coconut (optional)
For the Cream Cheese Frosting:
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8 oz (225 g) cream cheese, softened
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¼ cup (½ stick) unsalted butter, softened
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1½–2 cups powdered sugar (adjust to taste)
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1 teaspoon vanilla extract
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1–2 tablespoons pineapple juice or milk (for thinning, optional)
Instructions
1. Prepare the Oven & Pan
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Preheat your oven to 350°F (175°C).
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Grease and flour a 9×13-inch baking pan or two 8-inch round cake pans.
2. Mix Dry Ingredients
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In a large bowl, whisk together:
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Flour
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Baking powder
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Baking soda
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Cinnamon
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Salt
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Nutmeg (if using)
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3. Combine Wet Ingredients
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In another bowl, whisk:
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Eggs
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Granulated sugar
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Brown sugar
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Oil
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Vanilla extract
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Mix until smooth and creamy.
4. Fold in Good Stuff
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To the wet mixture, fold in:
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Grated carrots
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Crushed pineapple
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Nuts and coconut (if using)
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5. Combine Wet & Dry
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Gradually add the dry ingredients to the wet mixture. Stir until just combined — do not overmix.
6. Bake
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Pour the batter into the prepared pan(s) and smooth the top.
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Bake for 35–40 minutes (9×13-inch pan) or 25–30 minutes (layer cakes), or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely before frosting.
7. Make the Frosting
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Beat cream cheese and butter until smooth.
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Add powdered sugar gradually, beating until fluffy.
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Add vanilla extract and pineapple juice/milk if needed for spreading consistency.
8. Frost & Serve
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Spread the cream cheese frosting evenly over the cooled cake.
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Optional: Top with toasted coconut, crushed pineapple, or extra chopped nuts.
❄️ Storage:
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Store in the fridge (covered) for up to 5 days.
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Can be frozen, frosted or unfrosted, for up to 2 months.
Tips:
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Make it tropical: Add a handful of diced mango or papaya to the batter.
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For cupcakes: Bake in lined muffin tins for 20–22 minutes.
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Lighter version: Use half applesauce, half oil.