Ingredients:

  • 2 cups All-purpose flour, sifted
  • 1 cup Granulated sugar
  • 1 cup, packed Light brown sugar
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda (Baking soda)
  • 1 teaspoon Fine sea salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 4 Large eggs, room temperature
  • 1 cup Vegetable oil (or rapeseed oil)
  • 1 tablespoon Vanilla extract
  • 2 cups Carrots, shredded
  • 1/2 cup Tinned crushed pineapple, drained
  • 1 cup Walnuts or Pecans, chopped (Optional)
  • 8 oz block Full-fat cream cheese, cold
  • 1/2 cup (1 stick) Unsalted butter, room temperature
  • 4 cups Icing sugar (Confectioners' sugar), sifted
  • 1 teaspoon Vanilla extract (for frosting)
  • 1/2 teaspoon Lemon juice (for frosting)

Instructions:

  1. Preparation (Mise en Place): Preheat oven to 350°F (175°C). Grease and line two 9-inch cake tins with parchment circles. Ensure eggs are room temperature and pineapple is thoroughly drained.
  2. Combine Dry Ingredients: Sift together the flour, both sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a large bowl. Whisk thoroughly for about 30 seconds to distribute the leavening agents evenly.
  3. Mix Wet Ingredients: In a separate medium bowl, whisk together the oil, eggs, and vanilla extract until just combined.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients. Mix gently with a rubber spatula until just combined—do not overmix.
  5. Fold in Inclusions: Gently fold in the shredded carrots, drained crushed pineapple, and chopped nuts (if using).
  6. Bake: Divide the batter evenly between the two prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
  7. Cooling: Allow the cakes to cool in the tins for 10 minutes. Invert them onto a wire rack, peel off the parchment, and allow them to cool completely (at least 90 minutes).
  8. Make the Frosting: Beat the room temperature butter in a stand mixer until pale and fluffy (about 3 minutes).
  9. Add Cream Cheese: Add the cold cream cheese blocks. Beat only until incorporated and smooth—over-mixing will make the frosting runny.
  10. Finish Frosting: Gradually add the sifted icing sugar, followed by vanilla and lemon juice. Beat on medium-high until light and fluffy. Chill if too soft.
  11. Assembly - Level & Crumb Coat: Once the cakes are cool, level the tops. Place the first layer, apply a third of the frosting, then top with the second layer. Apply a thin crumb coat layer of frosting all over the cake.
  12. Chill: Refrigerate the crumb-coated cake for 30 minutes until the frosting is firm to the touch.
  13. Final Coat & Rest: Apply the remaining frosting smoothly. Chill the finished cake for at least 1 hour before slicing to allow the flavors to meld perfectly.