Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Cream Butter and Sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Make the Frosting: To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until creamy and smooth. Stir in the vanilla extract.
Frost and Serve: Spread the frosting over the cooled cake. Cut into bars and garnish with additional chopped walnuts, if desired.
Notes
Room Temperature Ingredients: Ensure the butter and cream cheese are softened to room temperature for a smooth frosting.
Drain the Pineapple: Drain the crushed pineapple well to avoid excess moisture in the batter.
