Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 3 large eggs, room temperature
  • 1 cup coconut sugar or light brown sugar
  • 1/2 cup neutral oil (avocado or grapeseed)
  • 1/2 cup plain full-fat Greek yogurt
  • 3 cups finely grated carrots (approx. 5-6 medium carrots)
  • 1/2 cup crushed pineapple, drained well
  • 1/2 cup toasted chopped walnuts
  • 16 oz full-fat cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1.5 cups powdered sugar, sifted
  • 1 tbsp pure vanilla bean paste
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat your oven to 175°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the 2 cups flour, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp sea salt, and all the spices.
  3. Beat the 3 eggs and 1 cup coconut sugar vigorously for 2 minutes until pale and aerated.
  4. Slowly stream in the 1/2 cup oil, 1/2 cup Greek yogurt, and vanilla while whisking. This creates the emulsion that keeps the cake moist.
  5. Fold in the 3 cups grated carrots and 1/2 cup drained pineapple.
  6. Sift the dry ingredients into the wet batter and fold with a spatula until just combined. Overmixing will lead to a rubbery texture.
  7. Gently stir in the 1/2 cup toasted walnuts.
  8. Divide the batter evenly between the pans and bake for 45 minutes until a toothpick comes out clean.
  9. Let the cakes cool completely on a wire rack. Frosting a warm cake will result in a melted mess.
  10. Whip the cream cheese, butter, powdered sugar, vanilla, and lemon juice until light and velvety. Frost the cooled cake layers generously and serve.