Pineapple Carrot Cake with Cream Cheese Frosting

sallysbakingaddiction.com

Nona

2 and ½ cups ( 312g) all-purpose flour ( spooned & leveled)

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

½ teaspoon EACH ground cloves, ground ginger, + ground nutmeg

1 cup canola (240ml) or vegetable oil*

1 and ¼ cup ( 250g) packed light or dark brown sugar

⅓ 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

subheading: Cream Cheese Frosting:

8 ounces ( 226g) full-fat brick cream cheese, softened to room temperature

½ cup ( 8 Tbsp; 113g) unsalted butter, softened to room temperature

3 cups ( 360g) confectioners’ sugar, plus an extra ¼ cup if needed

1 teaspoon pure vanilla extract

⅛ teaspoon salt

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