The fluffiest, most moist carrot cake… thanks to one simple thing: pineapple. It keeps the cake unbelievably soft, and the pour-over cream cheese icing makes it even better. Two layers, simple ingredients, and that pretty drip on top. Full method below — save this one for your next gathering. Find the full recipe on my website. Ingredients Main Ingredients 2 cups plain flour (310 grams) 2 teaspoons baking soda 2 teaspoons baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon ground ginger 1 1⁄2 cups white sugar (300 grams) 1⁄2 cup brown sugar (85 grams) 1 cup vegetable or canola oil 4 eggs, room temperature 2 teaspoons vanilla essence 2 cups grated carrots 1 cup crushed pineapple, juice reserved 1 cup shredded coconut 1 cup chopped walnuts Cream Cheese Icing 250 grams cream cheese, softened 2 cups icing sugar reserved pineapple juice 1 teaspoon vanilla essence Preheat the oven to 170°C (fan-forced) (340°F). Grease and line two 20 cm round cake tins. In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. In another bowl, beat the white sugar, brown sugar, eggs, oil and vanilla essence until smooth. Add the grated carrots and the drained crushed pineapple, then fold in the shredded coconut. Add the dry mixture to the wet bowl and gently fold until just combined. Stir through the chopped walnuts. Divide the batter between the two tins and bake for 40 minutes, or until a toothpick inserted in the centre comes out clean. Cool the cakes completely. For the icing, beat the cream cheese until smooth, then add the icing sugar and beat again. Mix in the vanilla essence and add about 2 tablespoons of the reserved pineapple juice to make it creamy and pourable. Place one cake on a serving plate and pour over half the icing. Add the second cake on top. Keep a little icing in the bowl, add another 3–4 tablespoons pineapple juice to loosen it, then pour it over the top so it gently drips down the sides. #fyppppppppppppppppppppppp #fyp #cake #carrotcake #dessert - @roubasfoodjourney