Sort ingredients
dan78
QR Code
Listen
Pdf
Heat the oven to 350°F (175°C). Grease and line three 8-inch or 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
Add the dry ingredients to the wet mixture and stir just until combined. Fold in the grated carrots, crushed pineapple if using, and chopped walnuts.
Divide the batter evenly between the three pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in their pans for 10 minutes, then transfer them to a wire rack. Cool completely before frosting.
For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually mix in the powdered sugar, vanilla, and salt until fluffy.
Place one cake layer on a serving plate and spread with frosting. Repeat with the second layer, then add the final layer. Cover the top and sides with the remaining frosting.
Sprinkle chopped walnuts over the top. Chill for 30 minutes before slicing for cleaner layers.