Directions

1. Prep the Oven

• Preheat oven to 350°F (175°C)

• Grease and flour two 9-inch (23 cm) round cake pans

2. Mix Dry Ingredients

• In a large bowl, sift together:

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  • Flour

  • Baking powder

  • Baking soda

  • Salt

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  • Cinnamon

  • Nutmeg

  • Cloves

3. Mix Wet Ingredients

• In another bowl, beat:

  • Sugar and oil until well combined

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  • Add eggs one at a time, beating after each

4. Combine & Add Mix-ins

• Gradually mix dry ingredients into the wet mixture

• Fold in:

  • Carrots

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  • Pineapple

  • Nuts and coconut (if using)

5. Bake

• Divide batter between pans

• Bake for 25–30 minutes, or until a toothpick comes out clean

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• Let cakes cool in pans for 10 minutes, then transfer to wire racks

 Make the Frosting

• Beat cream cheese and butter until smooth

• Add powdered sugar one cup at a time

• Stir in vanilla extract

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• Add milk if needed to loosen the consistency

 Assemble the Cake

• Place one cake layer on a serving plate

• Spread a generous layer of frosting

• Top with second layer and frost the top and sides

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• Garnish with carrot shreds, pineapple slices, or walnuts

 Time & Serving

• Prep time: 20 minutes

• Bake time: 30 minutes

• Cool + frost: 30 minutes

• Total time: ~1 hour 20 minutes

• Serves: 10–12 slices

Tips & Variations

• Use apple sauce for a lighter version

• Add a pinch of ginger for extra spice

• Chill the cake for 30 mins before slicing for cleaner cuts