Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
- ⅛ tsp nutmeg
- 4 large eggs - room temperature
- 1 cups granulated sugar
- ½ cup brown sugar
- ¾ cup vegetable oil
- 1 tsp vanilla extract
- 3 cups shredded carrots
- 15 oz canned crushed pineapple - drained through strainer
Cream Cheese Frosting
- 4 cups powdered confectioners sugar
- 8 oz cream cheese - softened to room temperature
- ½ cup unsalted butter - softened to room temperature
- 1 tsp lemon juice
Instructions
Prep:
- Peel and shred 3-4 medium-sized carrots. You’ll need 3 cups shredded carrots for this recipe. Add 15 oz canned crushed pineapple to a strainer and drain as much excess liquid as possible.
For The Cake:
- Preheat the oven to 350°F. Spray a 15×10 baking sheet or 9×13 baking dish with nonstick cooking spray and set aside.
- In a medium bowl, mix together the dry ingredients: 2 cups all-purpose flour, 2 tsp baking powder, 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp salt and ⅛ tsp nutmeg.
- Add 4 eggs to a large bowl. Use a hand mixer to beat the eggs for 1 minute.
- Add in 1 cup granulated sugar and ½ cup brown sugar. Mix together until sugar blends using hand mixer.
- Add ¾ cup vegetable oil and 1 tsp vanilla extract to the bowl and mix again.
- Add the 3 cups shredded carrots and 15 oz canned crushed pineapple (drained). Fold in using a spatula.
- Add the dry ingredients to the wet ingredients and mix together until combined (do not over mix) using a spatula.
- Spread onto the prepared baking sheet (or 9×13 baking dish) and smooth into an even layer using spatula. Bake for 30-35 minutes, or until a toothpick comes out clean when poked through the center.
- Let the cake cool completely before adding the cream cheese frosting. To help speed up the process, first let the cake cool at room temperature for 20-30 minutes until pan is no longer hot, then place it in the fridge to cool an additional 30-45 minutes.
For Cream Cheese Frosting:
- In a large bowl, add 8 oz softened cream cheese, ½ cup softened unsalted butter, 4 cups icing sugar and 1tsp lemon juice. Start the hand mixer on lowest setting to gently mix the ingredients. You can turn it to a higher setting once they start to combine. Mix for 3-4 minutes, or until the frosting is smooth and creamy with minimal lumps.
- Once the cake has cooled completely, spread a small amount of the frosting over the cake to create a crumb coat. Next, add the rest of the frosting in a smooth even layer. You can add as much or as little frosting here. There will probably be some frosting left over.
- Slice up the cake and use a small spatula to scoop and serve on plates. Enjoy!
Nutrition Info
Calories: 261kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 113mg | Potassium: 115mg | Fiber: 1g | Sugar: 36g | Vitamin A: 2967IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 0.4mg
The nutritional information provided is an estimate and is per serving.
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