Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Equipment Needed
- Mixing bowls
- Whisk and spatula
- 9×13 inch baking pan
- Measuring cups and spoons
- Grater for carrots
- Mixing stand or hand mixer
- Parchment paper (optional for easier removal)
- Cooling rack
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C) and grease my 9×13 inch baking pan. If I’m feeling extra cautious, I line the bottom with parchment paper to ensure the cake comes out without a hitch. In a large mixing bowl, I combine the flour, sugar, baking powder, baking soda, ground cinnamon, and salt. It’s wonderful to watch the dry ingredients come together; there’s something therapeutic about sifting and mixing. (See the next page below to continue steps…)