First things first: preheat your oven to 350°F (175°C). Then, grease and line two 8-inch round cake tins with parchment paper. I like to butter the sides and dust with a bit of flour too helps prevent sticking.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This takes about 3-4 minutes with an electric mixer. Don’t rush this it sets the base for a nice texture.

Crack in the eggs one at a time, beating well after each addition. Then add the vanilla extract and mix again. The batter should be smooth and slightly glossy at this point.

Now, stir in the grated carrots and drained pineapple. Use a wooden spoon or spatula here no need to beat. This is where the real moisture and texture magic happens.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ginger, and cinnamon. All those warming spices? That’s what gives carrot cake its soul.

Gently fold the dry ingredients into the wet mixture in 2 or 3 additions. Don’t overmix just until everything is combined. The batter will be thick, and that’s exactly what you want.

Divide the batter evenly between the two prepared pans. Smooth out the tops with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in their tins for about 10 minutes, then turn them out onto a wire rack to cool completely. And yes completely. Don’t even think about frosting a warm cake unless you like gooey messes.

In a large bowl, beat together the cream cheese and butter until smooth and creamy. Add the powdered sugar gradually, one cup at a time, mixing well after each addition. Finally, mix in the vanilla extract. The frosting should be thick, smooth, and spreadable.

If your cakes have domed a little on top, you can trim them flat with a serrated knife. That way your frosting goes on evenly. Totally optional, but I do it for a clean finish.

Place one cake layer on your serving plate. Spread a thick layer of frosting over it. Top with the second layer, then frost the top and sides generously. Use an offset spatula or even the back of a spoon rustic is beautiful here.

Pop the cake in the fridge for 20 minutes to help set the frosting before slicing if you can wait that long. Then slice up and serve. I like mine with a hot cup of coffee or a glass of cold milk. Bliss.