Lactose Free Carrot Cake with Pineapple

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This double-layer carrot cake is packed with warm cinnamon, ginger, and nutmeg, plus finely grated carrots and well-drained crushed pineapple that keep every bite moist and full of texture. A handful of chopped walnuts or pecans adds a nice crunch against the soft, spiced crumb, and the batter comes together easily with no fussy techniques required. The layers bake up tall and tender, with golden edges and centers that spring back perfectly when done. Once cooled and stacked, the cake gets a thick, fluffy frosting swept over the top and sides, then a short chill so the layers set up clean for slicing. It's a great make-ahead dessert for a crowd, and it fits neatly into a lactose free spread without sacrificing any of that classic carrot cake charm.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp salt
1 cup vegetable oil
4 large eggs
1 cup granulated sugar
½ cup packed light brown sugar
2 tsp vanilla extract
3 cups finely grated carrots (about 4 medium carrots)
1 can (8 oz) crushed pineapple, well drained
½ cup chopped walnuts or pecans (optional)

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

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