Ingredients
Dry Ingredients
• All-purpose flour – 3 cups (375g)
• Baking powder – 3 tsp
• Baking soda – 1½ tsp
• Ground cinnamon – 2 tsp
• Ground nutmeg – 1 tsp
• Mixed spice – 1 tsp
• Salt – ½ tsp
Wet Ingredients
• Granulated sugar – 1 cup (200g)
• Brown sugar – 1 cup (200g)
• Vegetable oil – 1 cup (240ml)
• Eggs – 4 large
• Vanilla extract – 1 tbsp
• Milk – ½ cup (120ml)
Mix-ins
• Freshly grated carrots – 3 cups (360g)
• Crushed pineapple (well drained) – ½ cup (100g) optional but adds moisture
• Chopped walnuts or pecans – 1 cup (100g) optional
• Raisins – ½ cup (70g) optional
Cream Cheese Frosting
• Cream cheese – 400g, softened
• Unsalted butter – 200g, softened
• Powdered sugar – 4 cups (480g)
• Vanilla extract – 1 tbsp
Instructions (No Numbered Steps)
Preheat the oven to 170°C (340°F) and line three 8-inch round cake pans with parchment paper.
Whisk the granulated sugar, brown sugar, and vegetable oil until smooth and well combined.
Add the eggs, vanilla extract, and milk, mixing until creamy.
In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, mixed spice, and salt.
Add the dry mixture to the wet mixture and fold gently until the batter just comes together.
Fold in the grated carrots. Add pineapple, nuts, or raisins if using.
Divide the batter evenly among the 3 pans and smooth the tops.
Bake for 25–32 minutes or until a skewer inserted at the center comes out clean.
Allow the cakes to cool completely before frosting.
Cream Cheese Frosting Instructions
Beat the softened cream cheese and butter until smooth and fluffy.
Add the powdered sugar gradually and beat until thick and creamy.
Mix in the vanilla extract.
Assembling the Cake
Place the first layer on a board and spread a generous layer of frosting.
Add the second layer, frost again, then add the third layer.
Cover the top and sides with frosting.
Decorate with chopped nuts, coconut flakes, or simple piping if desired.
