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Pineapple Carrot Cake With Cream Cheese Frosting - Sally's Baking Addiction

Ingredients

• 2 and 1/2 cups (312g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg
• 1 cup canola (240ml) or vegetable oil*
• 1 and 1/4 cup (250g) packed light or dark brown sugar
• 1/3 cup (67g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (260g) shredded carrots (about 4 large peeled carrots)
• 1 cup (8 ounces) crushed pineapple, drained*
• 1 cup (125g) chopped walnuts or raisins (optional)
• Cream Cheese Frosting
• 8 ounces (224g) full-fat block cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup if needed
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt

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