Vegetarian Carrot Cake with Pineapple

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Two tender layers of spiced cake come packed with finely grated carrot and juicy crushed pineapple, plus a warm hit of cinnamon, ginger, and nutmeg in every bite. A quick fold-together batter means no fuss, and the crumb bakes up moist with just enough chopped walnuts or pecans for crunch if you want them. The whole thing gets crowned in a rich, tangy cream cheese frosting that's whipped until light and spreadable, then chilled so the layers stack and slice clean. It's a showstopper for a spring gathering or a birthday table, and it holds up beautifully make-ahead in the fridge. This one fits right into a vegetarian spread with zero fuss, since every element here is plant-and-dairy-based comfort baking at its best.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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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