✔ Preheat oven to 350°F (175°C).
✔ Grease and line a 9-inch cake pan (or use a muffin tin for cupcakes).
✔ In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
✔ In another bowl, beat eggs, sugar, brown sugar, oil, and vanilla extract until smooth.
✔ Gradually add the dry ingredients into the wet mixture.
✔ Fold in grated carrots, walnuts, and pineapple until well combined.
2️⃣ Bake the Cake
✔ Pour batter into the prepared cake pan.
✔ Bake for 30–35 minutes (20–22 minutes for cupcakes) or until a toothpick inserted comes out clean.
✔ Let the cake cool completely before frosting.
3️⃣ Make the Cream Cheese Frosting
✔ Beat cream cheese and butter together until smooth.
✔ Gradually add powdered sugar and vanilla extract, beating until fluffy.
✔ Spread frosting evenly over the cooled cake.
✅ Tip: Chill the frosting for 10 minutes before spreading for a firmer texture!
🔥 Variations & Customization Ideas
🔹 No Nuts? Swap walnuts for raisins, pecans, or coconut.
🔹 Healthier Version? Use whole wheat flour & coconut sugar.
🔹 Extra Moist? Add ½ cup Greek yogurt to the batter.
🔹 Vegan? Replace eggs with flax eggs & use dairy-free frosting.
🥡 Storage & Serving Tips
✔ Store in the refrigerator for up to 4 days.
✔ Freeze (without frosting) for up to 2 months—just wrap in plastic wrap.
✔ Best served chilled or at room temperature with a cup of tea or coffee! ☕🍰
🏆 Final Thoughts: A Must-Try Carrot Walnut Cake!
This moist, spiced, and nutty carrot cake is easy to make, incredibly delicious, and perfect for any occasion. Whether for holidays, birthdays, or an afternoon treat, it’s sure to impress!
