Carrot Pineapple Layer Cake

Ingredients:

2 cups (250g) all-purpose flour
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1½ cups (300g) granulated sugar
1 cup (200g) brown sugar
1 cup (240ml) vegetable oil
4 large eggs, room temperature
2 cups (220g) grated carrots
1 cup (200g) crushed pineapple, well-drained
1 cup (100g) chopped walnuts or pecans (optional)
2 tsp vanilla extract

Cream Cheese Frosting:
1 cup (225g) unsalted butter, softened
16 oz (450g) cream cheese, softened
5 cups (600g) powdered sugar
2 tsp vanilla extract
Pinch of salt

Instructions :

Preheat oven to 175°C (350°F). Grease and line three 8-inch (20cm) round cake pans with parchment.
In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another large bowl, whisk oil, sugars, and eggs until well combined. Stir in grated carrots, crushed pineapple, vanilla, and nuts if using. Gently fold in the dry ingredients until just combined.

Divide batter evenly among the pans and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

For Frosting:
Beat butter and cream cheese until smooth and fluffy. Gradually add powdered sugar, vanilla, and salt, beating until creamy and spreadable.

Assembling:
Place the first cake layer on a serving plate and spread frosting evenly on top.
Repeat with the second and third layers.
Frost the top and sides of the cake, smoothing or swirling as desired.
Garnish with chopped pineapple and shredded carrots.

Chill for at least 30 minutes before slicing for neat layers.

Slice, Serve and Enjoy