Ingredients:

  • 2.5 cups all-purpose flour (312g)
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 1 cup neutral oil (240ml)
  • 1 cup granulated sugar (200g)
  • 1 cup packed brown sugar (200g)
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups freshly grated carrots (450g)
  • 8 oz crushed pineapple, drained (225g)
  • 0.5 cup chopped walnuts (60g)
  • 16 oz full-fat cream cheese, softened (450g)
  • 0.5 cup unsalted butter, softened (115g)
  • 4 cups confectioners' sugar (500g)
  • 1 tsp vanilla extract (for frosting)
  • 1.5 tbsp heavy cream

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your sheet pan.
  2. In a large mixing bowl, whisk together the neutral oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking vigorously after each addition until the mixture looks pale and slightly thickened to create a stable emulsion.
  3. Sift the all-purpose flour, baking soda, salt, cinnamon, ginger, and nutmeg directly into the wet ingredients. Use a spatula to fold gently until just a few streaks of flour remain.
  4. Gently fold in the grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed.
  5. Pour the batter into the prepared pan, spreading it to the corners. Bake for 35 minutes until a toothpick comes out clean and the edges pull away from the pan.
  6. While the cake cools completely, prepare the frosting by beating the cream cheese and butter until smooth and free of lumps. Sift in the confectioners' sugar and add the vanilla and heavy cream. Beat on medium high for 3 minutes until the frosting is light and airy.
  7. Once the cake is cold to the touch, dollop the frosting over the surface. Use an offset spatula to swirl it into decorative peaks.