Ingredients:

  • 2 ½ cups (312g) all-purpose flour
  • 2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 cup (240ml) neutral oil (canola or vegetable)
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) light brown sugar, packed
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3 cups (450g) freshly grated carrots
  • 1 can (8 oz / 225g) crushed pineapple, drained slightly
  • 1 cup (100g) toasted pecans or walnuts, chopped
  • ½ cup (75g) raisins or sultanas
  • 16 oz (450g) full-fat brick cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (500g) confectioners' sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla bean paste or extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Using the fine side of a box grater, grate the fresh carrots. Combine with granulated and brown sugars in a bowl and let sit for 5-10 minutes to macerate and release juices.
  3. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. In a large mixing bowl or stand mixer, beat the oil, eggs, and vanilla extract until well combined. Gradually add the macerated carrot and sugar mixture.
  5. Fold the dry ingredients into the wet ingredients until just combined. Gently fold in the crushed pineapple, chopped nuts, and raisins.
  6. Divide the batter evenly between the prepared pans. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow cakes to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
  8. Prepare the frosting by beating the cream cheese and butter until smooth. Gradually add confectioners' sugar, heavy cream, and vanilla bean paste. Beat until light and fluffy.
  9. Frost the cooled cake layers and refrigerate for at least 30 minutes before serving to set the crumb.