Description
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 tsp vanilla extract
Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Topping:
ย
- Pineapple chunks
- Chopped nuts (optional)
Instructions
- Preheat oven to 350ยฐF (175ยฐC) and grease cake pans.
- In a bowl, mix flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- Add oil and eggs, mixing until smooth.
- Stir in carrots, pineapple, and vanilla.
- Pour batter into pans and bake for 30โ35 minutes.
- Let cakes cool completely.
๐ Frosting:
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
๐ฅ Assemble:
- Layer cake with frosting between each layer.
- Spread frosting on top and sides.
- Garnish with pineapple chunks and nuts.
Notes
- Use room temperature egg whites for maximum volume and a light, airy texture.
- Make sure your bowl and beaters are completely clean and grease-freeโany fat will prevent the egg whites from whipping properly.
- Do NOT grease the pan; the batter needs to cling to the sides to rise correctly.
- Fold ingredients gently to keep the cake fluffyโovermixing will deflate the batter.
- If using frozen raspberries, thaw and drain well to avoid excess moisture.
- For a prettier swirl, lightly coat raspberries in a bit of flour before folding them in.
- Always invert the pan immediately after baking to prevent the cake from collapsing.
- Let the cake cool completely before removing it from the pan for best structure.
- Use a serrated knife to slice without squishing the soft texture.
- Store at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35โ40 minutes
Nutrition
- Calories: 160 kcal
- Fat: 0 g
- Carbohydrates: 32 g
- Protein: 5 g