Ingredients:
Two cups of all-purpose flour
One cup of sugar granules
One teaspoon of baking powder
One teaspoon of baking soda
One teaspoon of ground cinnamon and half a teaspoon of salt
Half a teaspoon of nutmeg, ground
Half a teaspoon of ground ginger
One cup of vegetable oil
Four big eggs
Two cups of carrots, grated
One cup of drained crushed pineapple
One teaspoon of vanilla extract
Half a cup of optionally chopped walnuts
Frosting with cream cheese
Instructions:
Set the oven’s temperature to 175°C (350°F). Grease two 9-inch round cake pans and dust them with flour.
Mix the flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in a big bowl.
Mix thoroughly after adding the eggs and vegetable oil to the dry ingredients.
Add the chopped walnuts (if using), crushed pineapple, vanilla extract, and grated carrots.
Evenly distribute the batter among the cake pans that have been prepared.
A toothpick inserted in the center of the cakes should come out clean after baking for 30 to 35 minutes.
After 10 minutes of cooling in the pans, remove the cakes to a wire rack to finish cooling.
Apply cream cheese frosting to the cakes when they have cooled.
20 minutes for preparation; 35 minutes for cooking; and 55 minutes for the entire process
Calories: 450 kcal; 12 servings
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