Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup canola oil
- 4 large eggs (room temperature)
- 1 and 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 (8-ounce) can crushed pineapple (drained)
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots (lightly packed)
- 3/4 cup chopped walnuts
- 1 (8-ounce) package brick style cream cheese (softened to room temperature)
- 1/2 cup unsalted butter (softened to room temperature)
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing and dusting them with flour.
- In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix canola oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until smooth.
- Gradually add dry ingredients to the wet mixture and stir until just combined. Fold in grated carrots and walnuts if desired.
- Pour batter into prepared pans and bake for about 40 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg