Notes
Prepare to bake
Preheat your oven Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Reserved.
Mix the wet ingredients
In a large bowl, combine granulated sugar, brown sugar, and oil. Stir until well combined.
Add the eggs, one at a time, beating well after each addition.
Combine and fold
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in the shredded carrots, crushed pineapple, chopped nuts, and coconut (if using).
Bake the cakes
Divide the batter evenly between the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Make the Cream Cheese Frosting
In a large bowl, combine the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and beat until fully incorporated. Mix in the vanilla extract and a pinch of salt.
Make the Nutty Crunch Topping
Melt the butter in a small skillet over medium heat and stir in the sugar.
Add chopped nuts and toast, stirring constantly, for 3-5 minutes until caramelized. Transfer to a plate to cool.
Assemble the Cake
Place one cake layer on a serving platter. Spread a generous layer of cream cheese frosting on top.
Place the second cake layer on top and spread it over the top and sides of the cake.
Sprinkle the Nutty Crunch Topping over the top of the cake for a beautiful finish.
Conclusion
Carrot Cake with Pineapple and Nutty Crunch is a dessert that offers the perfect balance of sweet, tangy and crunchy. Whether served at a party or enjoyed with a hot cup of coffee, this cake will delight your taste buds and leave you wanting more. It’s a timeless treat that combines classic flavors with a modern twist for a dessert that’s as unforgettable as it is delicious!
