Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 ½ cups Granulated Sugar
  • ½ cup Light Brown Sugar (packed)
  • 2 teaspoons Baking Soda
  • 2 teaspoons Ground Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 teaspoon Salt
  • 4 Large Eggs (room temperature)
  • 1 cup Vegetable Oil (or Canola)
  • 2 teaspoons Vanilla Extract
  • 3 cups Finely Grated Carrots
  • 1 cup Chopped Pecans (toasted, optional)
  • ½ cup Crushed Pineapple (drained well)
  • 16 ounces Cream Cheese (full fat, cold)
  • 1 cup Unsalted Butter (softened)
  • 4 cups Powdered Sugar (Sifted)
  • 1 teaspoon Vanilla Extract (for frosting)
  • 1 tablespoon Fresh Lemon Juice (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake tins, lining the bottoms with parchment paper circles.
  2. In a large bowl, whisk together flour, both sugars, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
  3. In a separate bowl, whisk eggs, oil, and vanilla until just combined.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix.
  5. Gently fold in the grated carrots, toasted pecans, and drained pineapple (if using) using a rubber spatula until evenly distributed.
  6. Divide batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Let cakes cool in the tins for 15 minutes before inverting them onto a wire rack to cool completely. They must be fully cooled before frosting.
  8. For the frosting: In a stand mixer with the paddle attachment, beat the room-temperature butter until smooth. Add the cold cream cheese and beat briefly until just combined; avoid over-beating to prevent splitting.
  9. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase to medium until fluffy. Beat in the vanilla and lemon juice.
  10. Place the first cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top.
  11. Place the second layer on top. Apply a thin 'crumb coat' around the sides and top, then chill for 15 minutes.
  12. Apply the remaining frosting evenly to the top and sides of the Carrot Cake. Decorate as desired.