Pineapple Carrot Cake Frosting (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 2 and 1/2 cups (312g) all-purpose flour
02 - 2 teaspoons baking powder
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 and 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground cloves
07 - 1/2 teaspoon ground ginger
08 - 1/2 teaspoon ground nutmeg

→ Wet Ingredients

09 - 1 cup (240ml) canola oil or vegetable oil
10 - 1 and 1/4 cups (250g) packed light or dark brown sugar
11 - 1/3 cup (67g) granulated sugar
12 - 4 large eggs, at room temperature
13 - 1 teaspoon pure vanilla extract

→ Add-Ins

14 - 2 cups (260g) shredded carrots
15 - 1 cup (8 ounces) crushed pineapple, drained
16 - 1 cup (125g) chopped walnuts

→ Cream Cheese Frosting

17 - 8 ounces (226g) full-fat brick cream cheese, softened
18 - 1/2 cup (113g) unsalted butter, softened
19 - 3 cups (360g) confectioners’ sugar, plus extra 1/4 cup if needed
20 - 1 teaspoon pure vanilla extract
21 - 1/8 teaspoon salt

# Instructions:

01 - Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan.
02 - Whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl. Set aside.
03 - In a medium bowl, whisk canola oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
04 - Pour wet ingredients into the dry ingredients and mix until combined. Fold in shredded carrots, crushed pineapple, and chopped walnuts.
05 - Spread the batter evenly into the prepared baking pan. Bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Cover loosely with aluminum foil if the top browns too quickly.
06 - Remove from oven and set the pan on a wire rack. Cool completely for about 45 minutes, or refrigerate to speed up cooling.
07 - Using an electric mixer, beat cream cheese and butter together on high speed until smooth. Add confectioners’ sugar, vanilla, and salt, beating on low speed for 30 seconds, then high speed for 2 minutes. Adjust texture with additional confectioners' sugar if needed.
08 - Spread frosting on the cooled cake and refrigerate for 30 minutes to set before serving.

# Notes:

01 - Use freshly grated carrots instead of pre-shredded ones for optimal moisture.
02 - Canned crushed pineapple keeps the cake tender, but fresh pineapple can be crushed and used as well.
03 - Store covered leftovers in the refrigerator for up to 5 days.

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