Directions:
Preheat oven to 350°F (175°C). Grease and line four 8-inch round cake pans or bake in two and slice each in half.
In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
Stir in carrots, pineapple, and nuts. Add dry ingredients to wet and mix just until combined.
Divide batter evenly between pans and bake for 25–30 minutes, or until a toothpick comes out clean.
Cool completely on wire racks before assembling.
For the glaze: Beat cream cheese and butter until smooth. Add powdered sugar, pineapple juice, and vanilla; mix until pourable but thick.
Layer the cakes with a thin layer of frosting between each, then drizzle glaze down the sides and over the top.
Decorate with pineapple chunks and shredded carrot before serving.
Prep Time: 25 minutes | Bake Time: 30 minutes | Total Time: 55 minutes + cooling
Kcal: 480 kcal per slice | Servings: 12
Tips:
Drain the pineapple well to avoid excess moisture.
Chill the layers before frosting to reduce crumbs and get cleaner stacks.
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