Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
• Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
• Fold in the grated carrots, crushed pineapple, and chopped nuts.
• Pour the batter into the prepared baking pan and spread evenly.
• Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
• While the cake is cooling, prepare the cream cheese frosting. In a medium bowl, beat together the cream cheese and butter until smooth.
• Beat in the vanilla extract. Gradually add the powdered sugar, mixing until smooth and creamy.
• Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.