Instructions
- Preheat Oven & Prepare Pans:
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients:
- In a large bowl, beat sugar, oil, eggs, and vanilla until smooth.
- Combine & Add Carrots:
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in grated carrots, pineapple, nuts, and coconut if using.
- Bake:
- Divide batter evenly between pans and bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool completely on a wire rack.
- Make Frosting:
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, mixing until creamy and spreadable.
- Assemble Cake:
- Place one cake layer on a serving plate, spread frosting evenly.
- Top with the second layer and frost the top and sides.
- Garnish with extra nuts or shredded coconut if desired.
💡 Tips:
- For extra moistness, soak the grated carrots in a bit of orange juice before mixing.
- Cake can be made a day ahead—the flavors improve after resting overnight.
- Optional: Add a pinch of ginger or cardamom for a warm, spiced twist.
If you want, I can also give a quick 10-minute carrot cake in a mug version that’s perfect for a single serving!
Do you want me to do that?
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