Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots
• 1 cup crushed pineapple, drained
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts (optional)

Optional substitutions:

• Use gluten-free flour for a gluten-free version.
• Substitute coconut sugar for granulated sugar to lower the glycemic index.
• Replace walnuts with raisins for a nut-free alternative.

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Combine Wet Ingredients: Add the vegetable oil and eggs to the dry ingredients, and mix until well combined.
4. Add Flavor: Stir in the grated carrots, crushed pineapple, vanilla extract, and chopped walnuts (if using).
5. Divide Batter: Evenly distribute the batter between the prepared cake pans.
6. Bake: Place in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. Frost: Once the cakes are cool, frost them with cream cheese frosting.