Directions
1. Prep the Oven
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Preheat oven to 350°F (175°C)
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Grease and flour two 9-inch (23 cm) round cake pans
2. Mix Dry Ingredients
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In a large bowl, sift together:
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Flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Nutmeg
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Cloves
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3. Mix Wet Ingredients
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In another bowl, beat:
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Sugar and oil until well combined
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Add eggs one at a time, beating after each
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4. Combine & Add Mix-ins
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Gradually mix dry ingredients into the wet mixture
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Fold in:
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Carrots
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Pineapple
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Nuts and coconut (if using)
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5. Bake
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Divide batter between pans
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Bake for 25–30 minutes, or until a toothpick comes out clean
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Let cakes cool in pans for 10 minutes, then transfer to wire racks
Make the Frosting
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Beat cream cheese and butter until smooth
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Add powdered sugar one cup at a time
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Stir in vanilla extract
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Add milk if needed to loosen the consistency
Assemble the Cake
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Place one cake layer on a serving plate
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Spread a generous layer of frosting
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Top with second layer and frost the top and sides
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Garnish with carrot shreds, pineapple slices, or walnuts
Time & Serving
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Prep time: 20 minutes
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Bake time: 30 minutes
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Cool + frost: 30 minutes
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Total time: ~1 hour 20 minutes
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Serves: 10–12 slices
Tips & Variations
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Use apple sauce for a lighter version
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Add a pinch of ginger for extra spice
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Chill the cake for 30 mins before slicing for cleaner cuts
