Directions
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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
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In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. These dry ingredients create a tremendous foundation for our cake.
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In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until thoroughly combined. Add the eggs one at a time to ensure a well-blended mixture. Next, stir in the grated carrots, drained crushed pineapple, and vanilla extract.
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Gradually add the dry ingredients into the wet mixture. Mix until just combined; be careful not to overmix, as this will ensure a moist and tender cake.
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Divide the batter evenly between the prepared pans, smoothing the tops if necessary.
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Bake for 25 to 30 minutes. The cakes are done when a toothpick inserted in the center comes out clean, indicating a tremendous rise.
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Let the cakes cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely.
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Once the cakes have cooled thoroughly, drizzle a generous amount of salted caramel sauce between the layers and on top of the cake. Finally, top with cream cheese frosting, and add more salted caramel sauce if desired for that extra indulgence.
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