Carrot Cake with Cream Cheese Icing

2 1/2 cups (312g) all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. ground cinnamon

1/2 tsp. EACH ground cloves, ground ginger, ground nutmeg

1 cup (240ml) vegetable oil

1 1/4 cup (250g) packed dark brown sugar

1/3 cup (67g) granulated sugar

4 large eggs

1 tsp. vanilla extract

3 large carrots, grated (about 2 cups)

1 can (8 ounces) crushed pineapple, drained

1 cup (125g) chopped walnuts (optional)

Cream Cheese Frosting

8 ounces (224g) cream cheese, softened

½ cup (115g) butter, softened

1 cup (360g) icing sugar, plus an extra ¼ cup if needed

1 tsp. vanilla extract 1/8 tsp. salt

Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and other spices. Set aside.

Stir the oil, brown sugar, granulated sugar, eggs, and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots, pineapple, and walnuts.

Spread batter into the prepared pan. Bake for 50-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.

Remove the cake from the oven and set on a wire rack. Allow to cool completely

Make the frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add 3 confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of icing sugar. Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.

Cover leftover cake tightly and store in the refrigerator for 5 days.

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