Ingredients:

  • 2 cups All-Purpose Flour, sifted
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (packed)
  • 2 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Freshly Grated Nutmeg
  • 1 tsp Fine Sea Salt (for cake)
  • 1 1/4 cups Vegetable Oil (or Canola)
  • 4 Large Eggs, room temperature, lightly beaten
  • 1 tsp Vanilla Extract (for cake)
  • 3 cups Carrots, freshly grated
  • 1 (8 oz) tin Crushed Pineapple, drained absolutely dry
  • 1 cup Chopped Walnuts or Pecans (Optional)
  • 1/2 cup (1 stick) Unsalted Butter, fully softened
  • 8 oz Cream Cheese, full-fat, fully softened
  • 4 cups Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Vanilla Extract (for frosting)
  • 1/4 tsp Fine Sea Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottom of the two 9-inch cake tins with parchment paper.
  2. In a large bowl, whisk together the flour, both sugars, baking soda, cinnamon, ginger, nutmeg, and salt until thoroughly combined and lump-free.
  3. In a separate medium bowl, whisk the vegetable oil, beaten eggs, and vanilla extract until emulsified. Ensure the crushed pineapple is squeezed completely dry.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
  5. Gently fold in the grated carrots, drained pineapple, and optional chopped nuts using a spatula.
  6. Divide the batter evenly between the two prepared cake tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Let the Carrot Cake layers cool in the tins for 15 minutes before carefully turning them out onto a wire rack to cool completely. They must be stone cold before frosting.
  8. For the frosting: In the bowl of a stand mixer, beat the fully softened butter and cream cheese together on medium-high speed until light, smooth, and fluffy (about 3 minutes). Scrape down the bowl frequently.
  9. Reduce speed to low and gradually add the sifted powdered sugar, vanilla, and salt. Increase speed to medium-high and beat for 2–3 minutes until the frosting is velvety smooth. Chill briefly (15 minutes) if too soft.
  10. Place one cooled cake layer flat-side up on your serving plate. Spread about one-third of the frosting evenly over the top.
  11. Place the second layer on top. Use the remaining frosting to cover the top and sides. Decorate as desired.
  12. Chill the finished cake for at least 30 minutes before slicing for easier serving.