2 cups all-purpose flour for a cake
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon each of salt and cinnamon
freshly grated nutmeg, 1/2 tsp.
1/2 tsp. of ginger powder
1.5 cups of sugar
Vegetable oil, one cup
Three big eggs
Crushed pineapple in a half cup
unsweetened applesauce, half a cup
3 cups of peeled and finely shredded carrots
1 cup chopped walnuts


Achieve a temperature of 325°F and place racks in the top and bottom thirds of the oven. Butter three 8-inch circular pans, lightly greasing each. Place parchment paper on the pan bottoms.

– Mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium basin. To combine, whisk well.

– Combine the sugar and oil in the bowl of a stand mixer. One at a time, add the eggs, beating well between additions. Beat in the pineapple and applesauce before adding them. Add the flour mixture and stir to combine, scraping the sides of the bowl as necessary with a rubber spatula. Beat in the carrots and walnuts after adding them.

– Distribute the batter among the prepared pans in a uniform layer. The cakes should start to peel away from the pan’s sides and a toothpick inserted in the center should come out clean after 35 to 45 minutes of baking. After 15 minutes of cooling the cakes in their pans on a wire rack, turn them out onto the rack to finish cooling.

Buttercream Frosting:

5 oz. room temperature butter and 1 pound. room temperature cream cheese
A half-cup of sour cream
2 cups of granulated sugar
Vanilla extract, 1 teaspoon
1 tsp. flavoring, such as orange or pineapple juice
Salt, 1/8 teaspoon

– Beat the butter and cream cheese until smooth in the bowl of a stand mixer. Add the powdered sugar and mix it in slowly until it is all integrated. Beat in the sour cream, vanilla, lemon juice, and salt after adding them. Increase the speed to medium-high and beat the frosting ferociously if it has sugar lumps.