Ingredients
- Cake:
- 2 2
- cups
- all purpose flour
- 2 2
- tsp
- baking soda
- 1 1
- tsp
- baking powder
- 2 2
- tsp
- ground cinnamon
- 1 /2
- tsp
- ground cloves
- 1 /2
- tsp
- ground nutmeg
- 1 /2
- tsp
- salt
- 1 1
- cup
- vegetable oil
- 4 4
- eggs
- , room temperature
- 3 /4
- cups
- sugar
- 3 /4
- cups
- packed brown sugar
- 1 1
- tsp
- pure vanilla extract
- 2 1/2 2 1/2
- cups
- grated/shredded carrots
- 1 1
- cup
- fresh ripe finely chopped pineapple
- 1 1
- cup
- coarsely chopped pecans + 1/2 cup for the top
- 250 250
- g
- or 9oz cream cheese
- ,room temperature (1 package)
- 1 /2
- cup
- unsalted butter
- ,room temperature
- 2 1/2 2 1/2
- cups
- icing or confectioners sugar
- 1 1
- tsp
- freshly squeezed lime juice
- Frosting:
Preparation
Step 1
Instructions
Preheat the stove to 350 ºF.
Spray two round 9 inch (23 cm) cake pans with cooking spray.
Line the pan bottoms with parchment paper, and spray the top of the paper as well.
In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.
In a stand mixer bowl, add the vegetable oil and eggs, and beat on medium high for about 2 to 3 minutes.
Add the white and brown sugars and the vanilla, and continue to beat for another 3 to 4 minutes on medium high.
Stop the mixer, slowly add the dry ingredients. Start the mixer again on low.
After about 1 minute, increase the speed to medium low and add the carrots, pineapple and 1 cup of pecans, and mix for about 1 minute or until everything’s well incorporated.
Pour the batter evenly into both pans.
Place the pans in the oven and bake for about 40 minutes or until a cake tester or toothpick comes out dry.
Remove the pans from the oven and let rest for about 10 minutes
Run a sharp knife around the inside edge of the pans. Place a plate upside down over each pan and flip them upside down so the cakes fall on the plates.
Let the cakes cool completely.
While the cakes are cooling, make the frosting.
In a stand mixer bow, add the cream cheese, butter, confectioners sugar, vanilla and lime juice.
Beat the frosting mixture on medium high until creamy and fluffy, about 3 minutes. Set aside.
Place the first cake on a cake plate with the top up.
Using a sharp knife, cut a sliver off the top to straighten the cake top (time to taste test the cake :-)).
Add about half of the frosting to the top of the cake and spread evenly and to the edges.
Place the second cake on top of the first cake, top down (flat side up).
Press the top cake down a little to seal/stick the edges to the frosting.
Pour the remaining frosting over the cake and spread evenly to the edges. Feel free to make some designs on the top frosting.
Sprinkle the remaining chopped pecans over the cake.
Serve right away or place it in the fridge to help set the frosting and for serving at a later time.
Enjoy!