Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or a 9×13 pan).
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix wet ingredients: In a large bowl, whisk together sugar, brown sugar, oil, eggs, and vanilla until smooth.
Combine: Add the dry ingredients to the wet mixture and stir until just combined.
Fold in: Stir in grated carrots, pineapple, nuts, and coconut.
Bake: Divide batter evenly between pans. Bake for 30–35 minutes (or 40–45 minutes if using a 9×13 pan), until a toothpick comes out clean. Let cool completely.
Make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and cream, and beat until fluffy.
Assemble cake: Frost between layers, around the sides, and on top. Decorate with extra nuts if desired.
Tips for Success
Use freshly grated carrots for the best texture and moisture.
Chill the cake slightly before frosting for cleaner layers.
Store in the refrigerator, but bring to room temperature before serving for the best flavor.
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