Name: Pineapple Carrot Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 55 min
Total time: 5 h
Yield: serves 12-15
Ingredients: 2 and 1/2 cups (312g) all-purpose flour, spoon & leveled; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon EACH ground cloves, ground ginger, + ground nutmeg; 1 cup canola (240ml) or vegetable oil*; 1 and 1/4 cup (250g) packed light or dark brown sugar; 1/3 cup (67g) granulated sugar; 4 large eggs, at room temperature; 1 teaspoon pure vanilla extract; 3 large carrots, grated (about 2 cups)*; 1 cup (8 ounces) crushed pineapple, drained*; 1 cup (125g) chopped walnuts; 8 ounces (224g) full-fat block cream cheese, softened to room temperature; 1/2 cup (115g) unsalted butter, softened to room temperature; 3 cups (360g) confectioners' sugar, plus an extra 1/4 cup if needed; 1 teaspoon pure vanilla extract; 1/8 teaspoon salt