Moist and fluffy carrot cake with pineapple and pecans..and cream cheese frosting. This carrot cake is infused with some spices that simply compliment the whole cake. I’m also using less sugar for the cream cheese frosting and more cream cheese so that it’s worthy of its name.
Sift flour, baking powder, baking soda, salt, cinnamon, clove, nutmeg and ginger powder into a bowl. Set aside.
In another bowl, add in both sugars, eggs, oil and vanilla extract. Whisk until well combined.
Pour into flour mixture and whisk just to combine. Then add in pineapple, carrot, coconut, and pecans. Fold everything together.
Pour into an 8 inch (20 cm) square pan that has been buttered and lined at the bottom. Spread the batter evenly. Bake in a preheated oven at 350ºF (175ºC) for 30 minutes or until fully cooked. Remove from the oven and leave to cool completely before using.
The Cream Cheese Frosting
Using a hand held mixer, whisk the butter until fluffy. Then add in cream cheese and continue whisking until light and fluffy.
Finally add in icing sugar and lemon juice. Mix to combine. Pour on top of carrot cake and spread evenly. Decorate as you wish, slice and enjoy!