Carrot Cake (vg) Recipe

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment.

In a large bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, whisk the wet ingredients: vegetable oil, eggs, and vanilla extract.

Stir in the grated carrots and crushed pineapple until evenly distributed.

Fold the wet ingredients into the dry ingredients until just combined. Gently fold in the toasted pecans.

Divide the batter evenly between prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then invert onto a rack to cool completely before frosting.

Frosting base

In a large bowl, beat the cream cheese and butter together on medium speed until light and fluffy.

Gradually add powdered sugar, 1 cup at a time, beating on low until incorporated, then increase to medium speed until smooth.

Beat in vanilla extract and a pinch of salt. If the frosting is too thick, beat in milk, 1 tablespoon at a time, until spreading consistency is reached.

If the cakes have domed, level them with a knife or cake leveler.

Place one cake layer on a serving plate and spread with a generous layer of frosting.

Top with the second cake layer and apply a thin crumb coat. Chill 15 minutes, then frost the top and sides with the remaining frosting.

Sprinkle chopped toasted pecans over the top of the cake. Optional: dust with a light shower of powdered sugar.