Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Cream Cheese Icing Ingredients
Method
Cake Directions
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined.
Combine Mixtures
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Add Carrots and Pineapple
Fold in the grated carrots, crushed pineapple, and chopped walnuts (if using) until evenly distributed.
Pour into Pans
Divide the batter evenly among the prepared cake pans.
Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer to wire racks to cool completely.
Cream Cheese Icing Directions
Prepare the Icing
In a mixing bowl, beat together the softened cream cheese and softened butter until smooth and creamy.
Add Sugar and Vanilla
Gradually add the powdered sugar, mixing well after each addition. Finally, mix in the vanilla extract until combined.
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate and spread a layer of cream cheese icing on top. Repeat with the second layer, then place the third layer on top and frost the entire cake with the remaining icing.
Decorate (optional)
You can decorate the top of the cake with additional chopped walnuts or grated carrots if desired.
