Ingredients
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup vegetable oil
4 large eggs
2 cups grated carrots
1 cup crushed pineapple, drained
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)
Cream cheese frosting
Directions
Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Combine Wet Ingredients: Add vegetable oil and eggs to the dry ingredients. Mix until thoroughly combined.
Incorporate Carrots and Pineapple: Stir in grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
Bake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling: Allow the cakes to cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Frosting: Once cooled, frost the cakes generously with cream cheese frosting.
Enjoy.