Ingredients
→ Dry Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
→ Wet Ingredients
1 cup vegetable oil
4 large eggs
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
→ Produce
2 cups grated carrots
→ Optional Add-ins
1/2 cup chopped walnuts
→ Frosting
Cream cheese frosting
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl.
Add vegetable oil and eggs to dry ingredients and mix until fully incorporated.
Stir in grated carrots, crushed pineapple, vanilla extract, and walnuts if using.
Distribute batter evenly between prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Once fully cooled, frost the cakes with cream cheese frosting.
Notes
- For best texture, ensure pineapple is well drained to avoid excess moisture.