Pineapple Carrot Cake with Cream Cheese Frosting

Pineapple carrot cake with cream cheese frosting is super moist and bursting with spice flavor.
Ingredients
2 and 1/2 cups (312g) allpurpose flour spooned leveled
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon EACH ground cloves ground ginger ground nutmeg
1 cup canola 240ml or vegetable oil
1 and 1/4 cup 250g packed light or dark brown sugar
1/3 cup 67g granulated sugar
4 large eggs at room temperature

1 teaspoon pure vanilla extract
2 cups 260g shredded carrots about 4 large peeled carrots
1 cup 8 ounces crushed pineapple drained
1 cup 125g chopped walnuts
Cream Cheese Frosting
8 ounces 226g fullfat brick cream cheese softened to room temperature
1/2 cup 8 Tbsp 113g) unsalted butter softened to room temperature(
3 cups 360g confectioners sugar plus an extra 1/4 cup if needed
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Instructions
Preheat the oven to 350F 177C and grease a 9*13-inch pan. I always use this glass pan.
Whisk the flour baking powder baking soda salt cinnamon and other spices together in a large bowl. Set aside.
Whisk the oil brown sugar granulated sugar eggs and vanilla extract together in a medium bowl. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the grated carrots pineapple and walnuts.
Spread batter into the prepared pan. Bake for 45-55 minutes. Baking times vary so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake isare browning too quickly in the oven loosely cover it with aluminum foil.
Remove the cake from the oven and set on a wire rack. Allow to cool completely. After about 45 minutes I usually place it in the refrigerator to speed things up.
Make the frosting In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment beat
the cream cheese and butter together on high speed until smooth and creamy. Add 3 confectioners sugar vanilla and salt. Beat on low speed for 30 seconds then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker add the extra 1/4 cup of confectioners sugar( I add it). Spread the frosting on the cooled cake. Refrigerate for 30 minutes before serving. This helps sets the frosting and makes cutting easier.
Cover leftover cake tightly and store in the refrigerator for 5 days.