Ingredients Jump to Instructions ↓

  1. 2 cups granulated sugar

  2. 1 cup canola oil

  3. 1/3 cup olive oil

  4. 4 large eggs , at room temperature

  5. 2 1/2 cups plus 1 tablespoon all-purpose flour , divided

  6. 2 teaspoons ground cinnamon

  7. 2 teaspoons baking soda

  8. 1 1/2 teaspoons kosher salt

  9. 1 cup chopped walnuts

  10. 2 cups rainbow carrots , grated (of course you can just use regular carrots )

  11. 1/2 cup diced, ripe fresh pineapple Cream Cheese Frosting:

  12. 12 oz cream cheese , at room temperature

  13. 2 sticks unsalted butter , at room temperature

  14. 1 teaspoon pure vanilla extract

  15. 2 cups confectioners' sugar , sifted

Instructions Jump to Ingredients ↑

  1. How to make it Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda and salt. Add the dry ingredients to the wet ingredients. Toss the walnuts with 1 tablespoon flour. Fold in with the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack. For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth. Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.


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