# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 2 tsp baking powder
03 - 1 tsp baking soda
04 - 1 tsp ground cinnamon
05 - ½ tsp ground nutmeg
06 - ½ tsp salt
→ Wet Ingredients
07 - 1 cup granulated sugar
08 - ½ cup brown sugar, packed
09 - 1 cup vegetable oil
10 - 4 large eggs
→ Add-Ins
11 - 2 cups grated carrots (about 3–4 medium carrots)
12 - 1 cup crushed pineapple, drained
13 - ½ cup shredded coconut
→ Cream Cheese Frosting
14 - 8 oz cream cheese, softened
15 - ½ cup unsalted butter, softened
16 - 3–4 cups powdered sugar, sifted
17 - 1 tsp vanilla extract
18 - 1–2 tbsp milk or pineapple juice
# Directions:
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.
03 - In a separate bowl, whisk the 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. Do not overmix.
05 - Fold in the grated carrots, drained crushed pineapple, and shredded coconut until evenly distributed.
06 - Pour the batter evenly into the 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.
08 - In a large bowl, beat the 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 - Once the cake is completely cool, spread the frosting evenly over the cake. Garnish with toasted coconut or chopped nuts if desired.
10 - Chill in the refrigerator for at least 30 minutes before slicing for best results.
