Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup canola or vegetable oil
- 4 large eggs room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots lightly packed
- 1 can crushed pineapple 8 ounces, drained
- 3/4 cup chopped walnuts
- 1/2 cup raisins optional
- 1 package cream cheese 8 ounces, softened to room temperature
- 1/2 cup unsalted butter softened to room temperature
- 2 cups powdered sugar
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, beat together the oil, eggs, brown sugar, granulated sugar, and vanilla extract until well combined.
- Stir in the dry ingredients until just combined. Fold in the grated carrots, drained pineapple, walnuts, and raisins.
- Divide the batter evenly between the prepared pans and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and beat until creamy and spreadable.
- Once the cakes are completely cool, spread frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.