Ingredients
Dry Ingredients
• 2 cups flour (250g)
• 1 cup sugar (200g)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• Pinch of salt
Wet Ingredients
• 3 large eggs
• ¾ cup oil (180ml)
• 1 tsp vanilla
• 1 cup grated carrots (about 130g)
• 1 cup pineapple chunks, drained (about 150g)
• ¼ cup pineapple juice (60ml, from the can — optional but adds moisture)
Cream Cheese Frosting
• 1 cup cream cheese (226g, softened)
• ½ cup butter (113g, softened)
• 2 cups icing sugar (240g)
• 1 tsp vanilla
Instructions
Cake Batter
Mix flour, sugar, baking powder, baking soda, cinnamon, and salt in a bowl.
Whisk eggs, oil, vanilla, and pineapple juice until smooth.
Add grated carrots and pineapple chunks.
Fold in the dry ingredients gently until combined.
Pour into a greased 8-inch pan.
Bake at 170°C until the top is golden and a skewer comes out clean. Cool completely.
Cream Cheese Frosting
Beat cream cheese and butter until fluffy.
Add icing sugar and vanilla; whip until smooth and creamy.
Chill slightly if you want a firmer texture.
Assembling
Spread cream cheese frosting on the cooled cake.
Scatter extra pineapple chunks and grated carrots on top just like the picture.
Chill before cutting for beautifully neat slices.