Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix the Wet Ingredients: In another bowl, beat the sugar and oil together until smooth. Add the eggs one at a time, beating after each addition. Stir in the grated carrots, crushed pineapple, and vanilla extract.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If desired, fold in the chopped walnuts.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
Make the Frosting: In a large bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy. If the frosting is too thick, add a tablespoon or two of milk to reach the desired consistency.
Assemble the Cake: Spread a layer of frosting on top of one cake layer, then place the second layer on top. Frost the top and sides of the cake.
Serve: Garnish with extra walnuts if desired and serve. Store any leftovers in the refrigerator.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Kcal: 550 kcal
Servings: 12 servings Enjoy!
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