Ingredients
✓ 2 1/4 cups all-purpose flour
✓ 2 teaspoons baking powder
✓ 1/2 teaspoon baking soda
✓ 1/2 teaspoon fine sea salt
✓ 2 teaspoons ground cinnamon
✓ 1/2 teaspoon ground nutmeg
✓ 1/4 teaspoon ground ginger
✓ 1/4 teaspoon ground cloves
✓ 1 cup granulated sugar
✓ 1 cup light brown sugar
✓ 4 large eggs
✓ 1 cup neutral oil
✓ 1/2 cup unsweetened applesauce
✓ 2 teaspoons pure vanilla extract
✓ 2 1/4 cups finely grated carrots
✓ 1 cup chopped walnuts
✓ 1/2 cup drained crushed pineapple
✓ 8 ounces cream cheese
✓ 1/2 cup unsalted butter
✓ 2-3 cups powdered sugar
✓ 1 teaspoon pure vanilla extract
✓ 1/4 teaspoon fine sea salt
Instructions
✓ Preheat oven to 350°F and grease two 9-inch round cake pans
✓ Mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl
✓ In another bowl, whisk together sugar, brown sugar, eggs, oil, applesauce, and vanilla extract
✓ Add the grated carrots, chopped walnuts, and crushed pineapple to the wet ingredients and mix well
✓ Gradually add the dry ingredients to the wet ingredients and mix until just combined
✓ Divide the batter evenly between the prepared pans and smooth the tops
✓ Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean
✓ Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely
✓ For the frosting, beat the cream cheese, butter, powdered sugar, vanilla extract, and salt until smooth and creamy
Notes
Can be made ahead and stored at room temperature for up to 3 days or frozen for up to 2 months
Nutrition
- Calories: 420
- Sugar: 35
- Sodium: 250
- Fat: 22
- Carbohydrates: 55
- Fiber: 2
- Protein: 4