Ingredients:

  • 3 cups grated carrots (approx. 450g)
  • 0.5 cup canned crushed pineapple, lightly drained (120g)
  • 2 cups all-purpose flour (250g)
  • 1 cup granulated sugar (200g)
  • 1 cup dark brown sugar, packed (200g)
  • 1.25 cups vegetable oil (300ml)
  • 4 large eggs, room temperature
  • 1 cup toasted pecans, chopped (110g)
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp ground nutmeg
  • 1 tsp fine sea salt
  • 2 tsp pure vanilla extract
  • 16 oz full-fat cream cheese, softened (450g)
  • 0.5 cup unsalted butter, softened (115g)
  • 4 cups confectioners' sugar, sifted (500g)
  • 1 tsp vanilla paste
  • 1 pinch fine sea salt

Instructions:

  1. Prep the pans. Grease two 9 inch pans and line the bottoms with parchment paper.
  2. Grate the carrots. Process 3 cups of carrots using the fine shredding blade of your food processor.
  3. Whisk the wet ingredients. Combine 1.25 cups oil, 1 cup granulated sugar, 1 cup dark brown sugar, and 4 eggs in a large bowl. Whisk until the mixture is smooth and glossy.
  4. Incorporate the fruit. Stir in 0.5 cup lightly drained crushed pineapple and 2 tsp vanilla extract.
  5. Mix the dry base. Sift 2 cups flour, 2 tsp baking soda, 1 tsp baking powder, 2 tsp cinnamon, 1 tsp ginger, 0.25 tsp cloves, 0.5 tsp nutmeg, and 1 tsp salt into a separate bowl.
  6. Combine the layers. Gradually fold the dry ingredients into the wet until no white streaks remain.
  7. Add the texture. Fold in the 3 cups of carrots and 1 cup of toasted pecans gently.
  8. Bake the sponges. Divide batter evenly and bake at 350°F for 40 minutes until a toothpick comes out clean.
  9. Prepare the frosting. Beat 16 oz cream cheese and 0.5 cup butter until velvety and pale. Add 4 cups confectioners' sugar slowly, then finish with vanilla paste and a pinch of salt.
  10. Assemble and chill. Frost the cooled layers and refrigerate for at least 30 minutes before slicing. This helps the layers set so they don't slide.