Pineapple Carrot Cake

bakedbyanintrovert.com

808ChefKQ

subheading: For the cake:

2 cups ( 260 g) all-purpose flour, SEE NOTE 1

2 teaspoons baking powder

1 teaspoon baking soda

1 and ½ teaspoons ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

¾ cup ( 165 g) light brown sugar, packed

½ cup ( 100 g) granulated sugar

¾ cup ( 164 g) vegetable oil

4 large eggs, room temperature

2 teaspoons vanilla extract

2 and ½ cups ( 320 g) finely shredded carrots, SEE NOTE 2

1 cup ( 165 g) crushed pineapple, well drained (from a 20oz can), SEE NOTE 3

subheading: For the frosting:

1 cup ( 227 g) unsalted butter, softened

16 ounces ( 454 g) full fat cream cheese, softened, SEE NOTE 4

4 cups ( 480 g) confectioners’ sugar

1 tablespoon meringue powder, SEE NOTE 5

2 teaspoons vanilla extract

1 tablespoon orange zest

¼ teaspoon salt

½ cup ( 59 g) coarsely chopped walnuts, optional

Directions at bakedbyanintrovert.com

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