Cake Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking soda
• 2 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• 4 large eggs, room temp
• 2 ½ cups granulated sugar
• 1 cup vegetable oil
• 1 cup buttermilk, room temp
• 2 ½ tsp vanilla extract
• 2 ½ cups finely grated carrot
• 1 ¼ cups crushed pineapple, well drained
• ½ cup sweetened flaked coconut

Cake Instructions

1. Preheat oven to 350°F. Line three 9-inch round pans with parchment paper and lightly grease.
2. Whisk together flour, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat eggs and sugar until light and fluffy. Slowly stream in oil, then add buttermilk and vanilla.
4. Stir in dry ingredients until just combined.
5. Fold in carrots, pineapple, and coconut.
6. Divide evenly among cake pans.
7. Bake 35–40 minutes, or until toothpick comes out clean.
8. Cool completely before frosting.

ICING Ingredients

• 2 ¼ sticks butter, softened
• 2 8oz blocks cream cheese, softened
• 6 ½ cups powdered sugar
• Pinch of salt
• 4 ½ tsp vanilla extract
• ½ cup toasted walnuts (optional)

ICING Instructions

1. Soften butter and cream cheese at room temp.
2. Beat butter in a large mixing bowl (stand mixer or hand mixer) for 1–2 minutes until creamy.
3. Add cream cheese and beat together until smooth and fluffy, about 2 minutes.
4. Add vanilla and salt. Mix until incorporated.
5. Add powdered sugar gradually — about 1 cup at a time, mixing on low until mostly combined before adding more.
6. Once all sugar is added, beat on medium-high for 2–3 minutes until smooth, light, and fluffy.
7. Check consistency, if too thick, add milk or cream 1 tsp at a time until spreadable. If too thin add 2-4 tbsp of powdered sugar until desired consistency is reached.

Assembly of cake

• Stack and frost the cake layers on a greaseproof cake board or flat plate.
• Spread an even layer of icing on top of each cake layer as you stack them with a large offset spatula.
• Repeat with the remaining cake layers, then freeze the cake for about 10 minutes to firm up the icing and reduce crumbling, making it easier to frost.
• Cover the cake with an even layer of icing, smoothing it with a large spatula.
• Top with chopped toasted walnuts, if desired.