Ingredients:
For Carrot Cake:- 180 g all purpose flour
- 200 g sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated or ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 230 ml grapeseed oil
- 3 large eggs
- 170 g finely grated peeled carrots (2 - 3 carrots)
- 120 g finely chopped walnuts
- 80 g crusted pineapple, lightly drained
- 225 g cream cheese, cold
- 70 g unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 240 g powdered sugar, sifted
Instructions:
To make the Cake:
Bring all ingredients to room temperature except the cream cheese for the frosting.
Preheat oven to 350°F (175°C). Grease and flour two round cake pans, loaf pans, or one 9x13-inch baking dish.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, spices, and salt.
Add oil and eggs; stir until smooth and fully combined.
Fold in grated carrots, chopped walnuts, and crushed pineapple until evenly distributed.
Pour the batter into prepared pan(s) and spread evenly.
Bake for 25–30 minutes for round or square pans, 30–35 minutes for a 9x13-inch dish until a toothpick inserted in the center comes out clean.
Let the cake cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the Frosting:
In a food processor, combine cream cheese, butter, vanilla, and powdered sugar.
Pulse just until smooth and creamy—do not overmix or the frosting may become too soft or grainy.
If desired, add lemon or orange zest, a pinch of cinnamon, or a splash of liqueur for extra flavor.
Once the cake is completely cooled, frost the top and sides (or between layers, if using round pans).
Chill slightly to help the frosting set, if needed. Slice and enjoy!