Ingredients

• 1 cup of flour
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of sodium bicarbonate (baking soda)
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of salt
• 1/2 cup of Vegetable oil
• 2 eggs
• 1 teaspoon of vanilla extract
• 1 1/2 cups of carrots - shredded
• 1/4 cup of pineapple - crushed, drained
• 1/4 cup of chopped walnuts
• 4 ounces of cream cheese - softened
• 1/4 cup of butter - softened
• 1 cup of powdered sugar
• 1/2 teaspoon of vanilla extract

Instructions

1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. Prepare the Carrot Cake Batter In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, nutmeg, and salt. In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).

3. Bake the Cake Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

4. Prepare the Cream Cheese Frosting In a bowl, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, and continue to beat until the frosting is creamy and well combined.

5. Frost the Cake Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Optionally, garnish with additional chopped nuts or grated carrots.