By Chef B. Boukim
Prep: 25 min · Cook: 35 min · Total: 1 hr · Serves 12
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1/2 cup Brown sugar, packed
- 1 cup Vegetable oil
- 4 Large eggs
- 3 cups Carrots, grated
- 1/2 cup Crushed pineapple, drained
- 1 cup Chopped walnuts
- 2 tsp Vanilla extract
- 2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 2 tsp Baking soda
- 1/2 tsp Sea salt
- 16 oz Cream cheese, softened
- 4 tbsp Unsalted butter, softened
- 3 cups Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment.
- In a large bowl, whisk together the flour, sugars, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, whisk the oil, eggs, and vanilla until smooth. Gradually stir into the dry ingredients just until combined — do not overmix.
- Fold in the grated carrots, pineapple, and 3/4 cup of the walnuts. Divide the batter evenly between the pans.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
- Make the frosting: beat the cream cheese and butter until smooth. Gradually add the powdered sugar and beat until light and fluffy.
- Place one cake layer on a plate, spread with frosting, top with the second layer, and frost the top and sides. Garnish with the remaining walnuts. Chill for 30 minutes before slicing for cleaner cuts.