Try this ultra-moist carrot cake — tender, flavorful, and topped with creamy frosting!

– 2 cups all-purpose flour 🥣

– 1 1/2 cups granulated sugar 🍚

– 1/2 cup packed brown sugar 🟤

– 2 tsp ground cinnamon 🌿

– 1/2 tsp ground nutmeg 🌰

– 1 tsp baking powder 🧂

– 1 tsp baking soda 🧁

– 1/2 tsp salt 🧂

– 3 large eggs 🥚

– 1 cup vegetable oil 🛢️

– 1/2 cup crushed pineapple, drained 🍍

– 2 cups grated carrots 🥕

– 1/2 cup chopped walnuts or pecans 🌰

– 2 tsp vanilla extract 🍦

– 8 oz cream cheese, softened 🧀

– 1/4 cup unsalted butter, softened 🧈

– 2 cups powdered sugar 🍬

1 Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.

2 In a bowl whisk together flour, cinnamon, nutmeg, baking powder, baking soda and salt.

3 In a large bowl beat eggs with granulated sugar and brown sugar until combined.

4 Slowly add vegetable oil and vanilla to the egg mixture and mix well.

5 Stir in crushed pineapple and grated carrots until evenly combined.

6 Fold the dry ingredients into the wet ingredients until just combined; do not overmix.

7 Fold in chopped walnuts or pecans.

8 Pour batter into prepared pan and smooth the top.

9 Bake for 35–45 minutes or until a toothpick comes out clean.

10 Allow cake to cool completely in the pan before frosting.

11 Beat cream cheese and butter until smooth, then gradually add powdered sugar to make frosting.

12 Spread frosting over cooled cake, slice and serve.