Ingredients
For The Cake
- 2 cups (260 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ cup (165 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- ¾ cup (164 g) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (320 g) finely shredded carrots
- 1 cup (165 g) crushed pineapple, well-drained (from a 20-ounce can)
For The Frosting
- 1 cup (227 g) unsalted butter, softened
- 16 ounces (454 g) full fat cream cheese, softened
- 4 cups (480 g) confectioners’ sugar
- 1 tablespoon meringue powder
- 2 teaspoons vanilla extract
- 1 tablespoon orange zest
- ¼ teaspoon salt
- ½ cup (59 g) coarsely chopped walnuts, optional
Instructions
Make The Cake
- Adjust the oven rack to the center of the oven and preheat to 350ºF. Lightly grease and flour 2 9-inch round cake pans and line the bottom with parchment paper cut into a circle.
- Sift the flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg together in a large bowl.
- Whisk the sugars, oil, eggs, and vanilla together in a second large bowl. Stir in the carrots and pineapple. Add the flour mixture and fold everything together until just combined.
- Divide the batter between the prepared pans and smooth the top with an offset spatula. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pan for 5 minutes then invert them onto a wire rack and allow them to cool completely before frosting.
Make The Frosting
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese and butter together until smooth and creamy.
- Add the sugar, meringue powder, vanilla, orange zest, and salt. Beat on low until just incorporated then turn the mixer to high speed and beat for about 1 minute until everything is well combined.
Assemble The Cake
- Place one layer on a serving platter. Spread about ⅓ of the frosting over the top.
- Gently place the second layer on top of the frosting. Spread remaining frosting over the top and sides of the cake. Garnish with toasted walnuts if desired.
- Refrigerate the cake for at least 1 hour before serving.