01 -
Set the oven to 175°C. Coat a 23 x 33 cm rectangular pan with butter and a dusting of flour.
02 -
In a medium-sized bowl, mix up baking powder, flour, cinnamon, salt, and baking soda.
03 -
Grab a big mixing bowl and beat together eggs, sugar, oil, and vanilla until it’s smooth and well mixed.
04 -
Slowly fold the dry mix into the wet ingredients, stirring gently until they’re just combined.
05 -
Stir in the shredded carrots, pineapple chunks (drained), and chopped walnuts (if using). Mix until everything looks evenly spread out.
06 -
Pour the batter into the prepared pan. Bake for 35 to 40 minutes. A clean toothpick poked in the center means it’s ready. Let it cool completely in the pan.
07 -
With a mixer, whip the cream cheese and butter until creamy. Add powdered sugar and vanilla, and keep beating until it’s fluffy and smooth.
08 -
Spread the cream cheese frosting evenly across the cooled cake. Add pineapple chunks and shredded carrots for a final touch.