Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp fine salt
• 4 large eggs
• 1 cup neutral oil
• 1 1/4 cups granulated sugar
• 1/2 cup packed light brown sugar
• 2 tsp vanilla extract
• 2 cups grated carrots (packed)
• 1 cup crushed pineapple, very well drained
• 3/4 cup sweetened shredded coconut (optional)
• 3/4 cup chopped pecans or walnuts (optional)

Cream Cheese Frosting

• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• 2–3 Tbsp pineapple juice or milk
• Pinch of salt

Optional Pineapple Filling (for layers)

• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup sugar
• 2 Tbsp cornstarch
• 1 Tbsp lemon juice

Instructions

1. Prep: Heat oven to 350°F (175°C). Grease and line two 9-inch round pans (or one 9×13).
2. Dry mix: Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Wet mix: Whisk eggs, oil, both sugars, and vanilla until smooth.
4. Combine: Stir dry into wet just until blended. Fold in carrots, drained pineapple, and optional coconut/nuts.
5. Bake: Divide batter and bake 28–35 minutes for rounds (35–40 minutes for 9×13) until a tester comes out clean. Cool completely.
6. Optional filling: In a saucepan combine pineapple with juice, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until thick and glossy (3–5 min). Cool.
7. Frosting: Beat cream cheese + butter until creamy. Add powdered sugar, vanilla, salt, and 2 Tbsp juice/milk; beat fluffy. Adjust consistency with more liquid if needed.
8. Assemble: For layer cake, spread a thin layer of frosting + a layer of cooled pineapple filling between layers. Frost top and sides. For 9×13, simply frost the top.
9. Set & Serve: Chill 30–60 minutes for clean slices. Garnish with carrot shreds, pineapple tidbits, coconut, or chopped nuts.