A moist and flavorful carrot cake with a tropical twist, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
Ensure the oven is fully preheated before placing the cake inside for even baking.
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Sift the dry ingredients for a lighter cake texture.
In another bowl, beat the eggs, granulated sugar, brown sugar, melted butter, and vanilla extract until smooth.
Ensure the butter is not too hot to prevent cooking the eggs.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the cake tender.
Fold in the grated carrots, crushed pineapple, and chopped walnuts.
Gently fold to evenly distribute the ingredients without deflating the batter.
Pour the batter into the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the cake to cool completely in the pan before frosting.
Cooling the cake prevents the frosting from melting.
To make the frosting, beat the cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy.
Beat on high speed for a fluffy texture.
Spread the frosting evenly over the cooled cake and sprinkle with chopped pecans.
Use an offset spatula for a smooth frosting finish.
Slice and serve the cake, enjoying its delightful flavors.
Serve with a dollop of whipped cream for an extra treat.
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