Ingredients:

  • 250 g all-purpose flour
  • 9 g baking soda
  • 6 g table salt
  • 5 g ground cinnamon
  • 2 g ground ginger
  • 1 g ground nutmeg
  • 350 g granulated sugar
  • 240 ml vegetable oil
  • 4 large eggs, at room temperature (about 200 g)
  • 10 ml alcohol-free vanilla extract
  • 300 g finely grated carrots (from about 450 g whole carrots)
  • 60 g chopped walnuts
  • 225 g crushed pineapple, well drained
  • 225 g cream cheese, softened
  • 115 g unsalted butter, softened
  • 360 g powdered sugar, sifted
  • 5 ml alcohol-free vanilla extract
  • 1 g fine salt

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease two 9-inch round pans, line the bottoms with parchment circles, then grease the parchment and dust the sides with flour.
  2. Grate the carrots on the small holes of a box grater until fine and almost pulpy, with no large chunks.
  3. In a medium bowl, whisk the flour, baking soda, table salt, cinnamon, ginger, and nutmeg for 30 seconds until no streaks of baking soda remain.
  4. In a large bowl, whisk the granulated sugar, vegetable oil, eggs, and alcohol-free vanilla extract for 2 minutes until the mixture is thick, glossy, slightly lighter in color, and does not separate when the whisk is lifted.
  5. Add the dry ingredients in two additions, folding with a spatula after each one. Stop as soon as no dry flour remains; a few small streaks are fine.
  6. Fold in the grated carrots, chopped walnuts, and drained crushed pineapple until the batter is evenly orange-flecked and no carrot clumps remain.
  7. Divide the batter evenly between the two pans, about 815 g per pan if using a scale.
  8. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, the center springs back when lightly pressed, and the edges begin to pull away from the pan.
  9. Cool the layers in their pans for 10 minutes, then turn them onto wire racks. Cool completely, about 1 hour, before frosting.
  10. In a large bowl, beat the cream cheese and softened butter on medium speed for 2 minutes until completely smooth and free of lumps.
  11. Turn the mixer to low, add the sifted powdered sugar, 5 ml alcohol-free vanilla extract, and fine salt, then increase to medium and beat for about 2 minutes until fluffy and spreadable.
  12. Place one cooled layer cut side up on a plate and spread about 1 cup of frosting over it. Top with the second layer, cut side down.
  13. Spread a thin crumb coat of frosting over the top and sides. Refrigerate for 20 minutes to set.
  14. Spread the remaining frosting over the top and sides in a smooth final coat. Cut into 12 slices to serve.