A delightful carrot and pineapple cake that is moist, flavorful, and perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
Using parchment paper ensures the cake releases easily from the pans.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
In another bowl, beat the eggs, oil, and vanilla extract until well combined.
Ensure the eggs are at room temperature for better mixing.
Stir the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the cake tender.
Fold in the grated carrots, crushed pineapple, and chopped walnuts.
Gently folding helps maintain the airiness of the batter.
Divide the batter evenly between the prepared pans and smooth the tops.
Tap the pans gently on the counter to release air bubbles.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling completely prevents the frosting from melting.
Prepare the frosting by beating the cream cheese, powdered sugar, and vanilla extract until smooth.
Chill the frosting slightly if it becomes too soft to spread.
Frost the cooled cakes, layering them and covering the top and sides evenly.
Use a crumb coat for a smoother final frosting layer.
Slice and serve your delicious carrot and pineapple cake.
Garnish with extra chopped nuts or a sprinkle of cinnamon for presentation.
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