Pineapple Carrot Cake with Cream Cheese Frosting

Serves 12–15

2 hrs 45 min + chill

A spiced carrot cake studded with crushed pineapple and walnuts, topped with tangy cream cheese frosting.

prepPreheat oven to 350°F / 177°C
prepGrease a 9×13-inch pan
2 1/2 cups / 312 g all-purpose flour (spooned & leveled)	Whisk dry ingredients	Spread into pan, bake 350°F / 177°C, 45–55 min	Cool completely on rack, then chill	Spread frosting on cooled cake, chill 30 min
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon each ground cloves, ground ginger, ground nutmeg
1 cup / 240 ml canola or vegetable oil	Whisk wet ingredients, pour into dry, whisk combined
1 1/4 cups / 250 g packed light or dark brown sugar
1/3 cup / 67 g granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups / 260 g shredded carrots	Fold in carrots, pineapple, walnuts
1 cup / 8 oz crushed pineapple, drained
1 cup / 125 g chopped walnuts
8 oz / 226 g full-fat brick cream cheese, softened	Beat cream cheese & butter until smooth	Add confectioners sugar, vanilla, salt; beat low 30 sec, high 2 min
1/2 cup / 113 g unsalted butter, softened
3 cups / 360 g confectioners' sugar, plus 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt

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