Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat eggs and sugar until light and fluffy. Gradually add oil while mixing.
- Stir in grated carrots, crushed pineapple, walnuts (if using), and vanilla extract.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Divide batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until creamy.
- Once cakes are fully cooled, spread frosting on the first layer, place the second layer on top, and frost the top and sides of the cake.
- Refrigerate the cake for at least 1 hour before serving to set the frosting.
Notes
Ingredient Swap: I love using pecans instead of walnuts for a slightly sweeter, buttery crunch, and it works perfectly every time.
Storage Secret: This cake keeps beautifully.
I refrigerate it, covered, for up to 5 days.
Let it sit out for 20 minutes before serving to soften the frosting.
Make-
Ahead Tip: I often bake the cake layers a day in advance.
Once completely cool, I wrap them tightly in plastic wrap and frost them the next day.
Common Mistake: The biggest error I've made is overmixing the batter after adding the flour.
Fold gently just until combined for a tender, not tough, crumb.
Serving Suggestion: For a pretty finish, I always save a handful of chopped nuts to press onto the sides of the frosted cake.
It looks professional and adds great texture.
Equipment Note: If you don't have two cake pans, you can bake this in a 9x13 inch pan.
Just increase the bake time by about 10 to 15 minutes.