Ingredients:

  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 1 cup Granulated Sugar
  • 1 cup packed Brown Sugar
  • 1 cup Vegetable Oil
  • 4 large Eggs
  • 2 cups Grated Carrots
  • 1 (8 ounce) can Crushed Pineapple, well drained
  • 1 cup Chopped Walnuts
  • For the Frosting: 1 (8 ounce) package Full-Fat Cream Cheese, softened
  • For the Frosting: 1/2 cup Unsalted Butter, softened
  • For the Frosting: 4 cups Powdered Sugar
  • For the Frosting: 1 teaspoon Vanilla Extract
  • For the Frosting: Pinch of salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until thoroughly combined. Set aside.
  3. In a separate, large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time.
  4. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. To make the frosting: Beat the softened cream cheese and butter together in a bowl until smooth and fluffy. Gradually beat in the powdered sugar until fully incorporated. Add the vanilla extract and pinch of salt, mixing until the frosting is light and spreadable.
  9. Once the cakes are completely cool, frost the layers and stack them. Chill slightly before serving for the cleanest slice.