This Moist Carrot Cake is soft, warmly spiced, packed with walnuts, and topped with rich cream cheese frosting.

Scale

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup brown sugar

1 cup granulated sugar

1 cup vegetable oil

4 large eggs

2 teaspoons vanilla extract

1/2 cup crushed pineapple, drained

3 cups finely grated carrots

1 cup chopped walnuts

8 oz cream cheese

1/2 cup unsalted butter

3 1/2 cups powdered sugar

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1. Preheat oven to 350°F and prepare cake pans.

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

3. Mix sugars, oil, eggs, and vanilla extract until smooth.

4. Stir in crushed pineapple and grated carrots.

5. Fold dry ingredients into wet ingredients.

6. Toss walnuts with flour and gently fold into batter.

7. Bake for 30 to 35 minutes.

8. Beat cream cheese and butter until smooth.

9. Add powdered sugar and vanilla to make frosting.

10. Cool cake completely before frosting and serving.

The crushed pineapple keeps the cake moist for days.

Do not overmix the batter.

Chill cake slightly before slicing for cleaner layers.