Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (5g) ground cinnamon
  • ½ tsp (3g) salt
  • ¾ cup (175ml) vegetable oil
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 2 cups (225g) grated carrots
  • 1 cup (250g) crushed pineapple, drained
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 2 tbsp (30ml) reserved pineapple juice
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt.
  3. Create a well in the center of the dry ingredients. Pour in the vegetable oil, eggs, and vanilla extract. Beat on medium speed until smooth.
  4. Using a spatula, fold in the grated carrots and drained crushed pineapple until just combined; do not overmix.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes until the edges pull away from the pan and a toothpick inserted in the center comes out clean.
  6. Allow the cake to cool completely.
  7. Prepare frosting by beating together softened cream cheese, softened unsalted butter, powdered sugar, reserved pineapple juice, and vanilla extract until smooth. Spread over the cooled cake.