Ingredients
2½cupsall purpose flour,spoon & leveled
2tspbaking powder
1tspbaking soda
½tspsalt
1½tspground cinnamon
½tspground cloves
½tspground ginger
½tspground nutmeg
1cupvegetable oil,or canola
1¼cupslight or dark brown sugar,packed
⅓cupgranulated sugar
4large eggs,at room temperature
1tsppure vanilla extract
3large carrots,grated, about 2 cups
1cuppineapple,drained, crushed
1cupwalnuts,chopped
8ozfull fat block cream cheese,softened to room temperature
½cupunsalted butter,softened to room temperature
3cupsconfectioner’s sugar,plus an extra ¼ cup if needed
1tsppure vanilla extract
⅛tspsalt
Preparation
Preheat the oven to 350 degrees F and grease a 9×13-inch pan.
Whisk the flour, baking powder, baking soda, salt, cinnamon, and other spices together in a large bowl. Set aside.
Whisk the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.
Spread batter into the prepared pan. Bake for 45 to 55 minutes.
The cake is done when a toothpick inserted in the center comes out clean. If the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
Remove the cake from the oven and set it on a wire rack. Allow to cool completely.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
If you want the frosting a little thicker, add the extra ¼ cup of confectioner’s sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving.
Cover leftover cake tightly and store in the refrigerator for 5 days.
