cup (115g) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt
Equipment Needed
Two 9-inch cake pans
Mixing bowls
Electric mixer
Measuring cups and spoons
Box grater or food processor
Rubber spatula
Cooling rack
Offset spatula
Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C).
Grease two 9-inch round cake pans
thoroughly. Line the bottoms with parchment paper and lightly grease the parchment.
Proper pan preparation helps ensure easy release and prevents sticking.
Step 2: Mix the Dry Ingredients
In a large bowl combine:
Flour
Baking soda
Baking powder
Salt
Cinnamon
Nutmeg
Cloves
Whisk until evenly distributed.
This ensures the leavening agents and spices are spread evenly
Step 3: Combine Wet Ingredients
In another large mixing bowl combine:
Granulated sugar
Brown sugar
Vegetable oil
Mix until blended.
Add eggs one at a time, mixing after each addition.
Stir in vanilla extract.
The mixture should become smooth and slightly thick.
Step 4: Add Carrots and Pineapple
Fold in:
Grated carrots
Crushed pineapple
Mix
