Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 2 tsp (10g) ground cinnamon
  • ½ tsp (3g) salt
  • 1 cup (200g) granulated sugar
  • ¾ cup (170g) vegetable oil
  • 3 large eggs (150g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (220g) crushed pineapple (with juice)
  • 2 cups (220g) finely shredded carrots
  • 8 oz (225g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or oil and lightly dust with flour.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, and salt.
  3. Create a well in the center of the dry ingredients and pour in the granulated sugar, vegetable oil, eggs, and 1 tsp vanilla extract. Stir until the mixture is smooth.
  4. Fold in the crushed pineapple and finely shredded carrots. Mix just until the streaks of flour disappear, ensuring the batter is not overworked.
  5. Pour the batter into the prepared pan, smoothing the top with a spatula.
  6. Bake for 35 minutes, or until the edges are golden-brown and a toothpick inserted into the center comes out clean with a few moist crumbs.
  7. Remove from the oven and allow the cake to cool completely in the pan.
  8. Using an electric hand mixer, beat the softened cream cheese and unsalted butter until the mixture is velvety.
  9. Gradually add the powdered sugar, 1 tsp vanilla extract, and lemon juice, beating until the frosting is fluffy.
  10. Spread a thick, generous layer of frosting across the cooled cake.