# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon ground nutmeg
06 - 1/2 teaspoon salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - 1/2 cup packed brown sugar
09 - 1 cup vegetable oil
10 - 4 large eggs
→ Add-Ins
11 - 2 cups grated carrots (about 3–4 medium carrots)
12 - 1 cup drained crushed pineapple
13 - 1/2 cup shredded coconut, plus extra for garnish
→ Cream Cheese Frosting
14 - 8 oz softened cream cheese
15 - 1/2 cup softened unsalted butter
16 - 3–4 cups sifted powdered sugar
17 - 1 teaspoon vanilla extract
18 - 1–2 tbsp milk or pineapple juice
# How-To Steps:
01 - Preheat the oven to 350°F. Grease and line two 9-inch round cake pans or one 9×13-inch baking dish with parchment paper.
02 - In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well blended.
03 - In a separate bowl, whisk granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, whisking after each addition until smooth.
04 - Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to prevent tough texture.
05 - Gently fold in grated carrots, drained crushed pineapple, and shredded coconut until evenly distributed throughout the batter.
06 - Pour batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow cakes to cool in the pans for 10–15 minutes, then turn out onto a wire rack to cool completely before frosting.
08 - Beat softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar, then vanilla extract and milk or pineapple juice, beating until smooth and spreadable.
09 - Spread frosting evenly over completely cooled cake. Garnish with toasted coconut or chopped nuts if desired.
10 - Refrigerate for at least 30 minutes before slicing to ensure clean cuts and optimal texture.
