For the Carrot Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
2 cups finely grated carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions:
For the Carrot Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, whisk together oil and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Fold in grated carrots, crushed pineapple, and chopped walnuts.
Divide the batter evenly among the prepared pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
In a large bowl, beat together cream cheese and butter until smooth and creamy.
Add powdered sugar and vanilla extract, beating until well combined and fluffy.
Assembly:
Place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
Repeat the process with the remaining layers.
Frost the sides and top of the entire cake with the remaining cream cheese frosting.
Garnish with additional chopped walnuts if desired.
**Tips:
Ensure the cakes are completely cooled before frosting to prevent melting.
For added flair, sprinkle shredded coconut on top of the frosting.