Carrot Cake with Cream Cheese Frosting

This moist and flavorful carrot cake combines the traditional goodness of grated carrots with a hint of vanilla and a touch of creativity through the addition of crushed pineapple, which keeps the cake extra moist. Topped with a luscious cream cheese frosting, this cake is perfect for celebrations or a sweet treat any day. It meets dietary requirements as it's vegetarian and can be made dairy-free with alternative cream cheese.

Ingredients:

• 4 eggs
• 1.5 cups granulated sugar (225 g)
• 1 cup milk (200 ml)
• 1 cup vegetable oil (200 ml)
• 2.5 cups all-purpose flour (300 g)
• 2 packets baking powder (20 g)
• 1 packet vanilla (5 g)
• 2 cups grated carrots
• 1 cup crushed pineapple, drained
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup cream cheese, softened
• 1/2 cup butter, softened
• 2 cups powdered sugar (250 g)
• 1 teaspoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, beat the eggs and granulated sugar together until light and fluffy.
3. Add in the milk and vegetable oil, mixing until well combined.
4. In another bowl, sift together the flour, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the grated carrots and crushed pineapple until evenly distributed.
7. Divide the batter evenly between the prepared cake pans and smooth the tops.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. While the cakes are cooling, prepare the cream cheese frosting by beating together the softened cream cheese and butter until smooth.
11. Gradually add the powdered sugar and lemon juice, mixing until fluffy.
12. Once the cakes are completely cool, spread a layer of frosting on top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
13. Decorate with additional grated carrots or nuts if desired, and serve.