1. Prep & Mix Dry Ingredients
Preheat oven to 350°F (175°C). Grease two 9-inch round pans (or a 9x13-inch pan).
Whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl.
2. Make the Batter
In another bowl, beat sugars, oil, eggs, and vanilla until smooth.
Gradually mix in dry ingredients (don’t overmix).
Fold in carrots, pineapple, nuts, and coconut.
3. Bake to Perfection
Divide batter between pans. Bake for 30-35 mins (until a toothpick comes out clean).
Cool completely before frosting.
4. Whip the Frosting
Beat butter and cream cheese until creamy.
Add powdered sugar and vanilla, then whip until fluffy.
5. Frost & Devour!
Stack layers with frosting in between.
Cover the whole cake, then garnish with toasted pecans.
Pro Tips for the Best Carrot Cake
🔸 Grate carrots finely – No one wants a chunky bite!
🔥 Toast the nuts – Enhances their flavor.
🍍 Drain pineapple well – Prevents a soggy cake.
💡 Make ahead? Cake tastes even better the next day!
Serving Ideas
☕ Classic: With coffee or tea.
🍦 À la mode: Warm slice + vanilla ice cream.
🎂 Celebration style: Top with edible flowers.
Storage Tips
❄️ Fridge: Keeps for 5 days (cover well).
⏳ Freeze: Unfrosted layers last 3 months (wrap tightly).
