Ingredients:

  • 190g all-purpose flour
  • 150g granulated sugar
  • 50g dark brown sugar, packed
  • 1 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1.5 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 180ml neutral oil
  • 2 large eggs, room temperature
  • 225g finely grated carrots
  • 60g crushed pineapple, drained well
  • 50g chopped toasted pecans
  • 225g full-fat cream cheese, softened
  • 115g unsalted butter, softened
  • 360g powdered sugar, sifted
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 12-cup standard muffin tin or mini loaf pan.
  2. Sift in 190g all purpose flour, 1 tsp baking soda, 0.5 tsp fine sea salt, 1.5 tsp ground cinnamon, and 0.5 tsp ground ginger.
  3. Whisk together 180ml neutral oil, 150g granulated sugar, 50g dark brown sugar, and 2 large eggs.
  4. Gently fold the dry ingredients into the oil-sugar mixture until just combined. Do not over-mix.
  5. Gently fold in 225g finely grated carrots, 60g well drained crushed pineapple, and 50g chopped toasted pecans. Mix until just combined with no flour streaks.
  6. Divide the batter into a 12 cup lined tin and bake at 350°F (180°C) for 22 minutes. Bake until a toothpick comes out clean or with a few moist crumbs.
  7. Beat 225g softened cream cheese and 115g unsalted butter until smooth, then slowly add 360g powdered sugar and 1 tsp vanilla bean paste. Beat until the frosting looks like a soft cloud.