Moist carrot cake with pineapple, warm spices, and a creamy cream cheese glaze.

Scale

2 cups all-purpose flour

2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

3 large eggs

1 cup granulated sugar

1/2 cup brown sugar

1 cup vegetable oil

2 tsp vanilla extract

3 cups grated carrots

1 cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

Cream Cheese Glaze:

1 cup powdered sugar

1/4 cup cream cheese

1–2 tbsp milk

1/2 tsp vanilla extract

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1. Preheat oven to 350°F and grease a 9×13 baking pan.

2. Whisk flour, baking soda, cinnamon, nutmeg, and salt.

3. In another bowl whisk eggs, sugars, oil, and vanilla.

4. Fold in grated carrots and drained pineapple.

5. Add dry ingredients and mix until combined.

6. Fold in nuts if using.

7. Pour batter into pan and bake for 35-40 minutes.

8. Mix glaze ingredients until smooth and drizzle over cooled cake.

Drain pineapple well.

Use freshly grated carrots.

Do not overmix batter.