Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the grated carrots, crushed pineapple, nuts, and coconut, if using.
Bake the Cake:
Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition. Stir in the vanilla extract. If the frosting is too thick, add heavy cream, 1 tablespoon at a time, until the desired consistency is achieved.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the cake.
Decorate with additional nuts, shredded coconut, or grated carrot, if desired.
Serve:
Slice and enjoy this moist, flavorful carrot cake with your favorite beverage!
Serving and Storage Tips
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