Ingredients
- 2½ cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 4 eggs
- ¾ cup canola oil
- 1¼ cup muscovado sugar
- ⅓ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 cups carrots peeled and shredded
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts
For The Frosting:
- ½ cup butter softened
- 8 ounces cream cheese room temperature
- 3 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 pinch salt
Instructions
For The Cake:
- Preheat the oven to 375℉ and grease a 9x13-inch high-sided baking dish.
- In a large mixing bowl, whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
- In a separate smaller mixing bowl, add the eggs, then pour in the oil, both types of sugar, and vanilla extract. Whisk it all together until it is well combined.
- Add the wet mixture to the dry mixture and mix until well combined. It will be quite stiff. Then, fold in the carrots, pineapple, and chopped walnuts. The mixture will become thinner as the liquid in the carrots and pineapple mixes into the batter.
- Pour the batter into your greased baking dish and spread it out so that it covers each corner. Smooth out the top with a rubber spatula.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 5 minutes in the dish, then gently turn it out onto a cooling rack. Let it cool completely.
For The Frosting:
- In the meantime, you can make your frosting by whisking the butter, cream cheese, powdered sugar, vanilla, and salt together until smooth.
- When the cake is completely cooled, spread the frosting evenly over the cake. Cut the cake into squares and serve.
