2 cups all purpose flour 1 ¼ tsp ground cinnamon ¼ tsp ground cloves ¼ tsp ground ginger 1 tsp baking soda ½ tsp baking powder ½ tsp salt 1 cup packed light brown sugar ¾ cup granulated sugar ½ cup vegetable oil 3 large eggs 1 tsp vanilla extract 2 cups finely grated carrots 1 cup crushed pineapple 1 cup chopped walnuts 8 ounces cream cheese ¼ cup unsalted butter 3 cups powdered sugar pinch of salt
Preheat oven to 350°F and grease a 9x13" baking dish. Whisk flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt together in a large bowl.
In a medium bowl, combine sugars, oil, eggs, and vanilla. Stir to combine.
Pour the dry ingredients into the wet ingredients and stir until just combined.
Fold in carrots, pineapple and nuts.
Spread the batter evenly into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool fully on a wire rack. To make the cream cheese frosting, beat cream cheese and butter together until smooth and creamy. Add confectioner's sugar and salt and beat until combined.
Spread the frosting on the cooled cake.
Store in the refrigerator for up to 5 days.