Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 cup (120ml) avocado oil
  • 3 large (150g) eggs
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (220g) crushed pineapple, drained slightly
  • 3 cups (340g) freshly grated carrots
  • 1/2 cup (60g) chopped walnuts
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/4 cup (55g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1 tsp (5ml) lemon juice
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or line with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until no clumps remain.
  3. In a large bowl, beat the light brown sugar and avocado oil together. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract until smooth.
  4. Gently stir the dry flour mixture into the wet ingredients until just combined.
  5. Fold in the crushed pineapple, freshly grated carrots, and chopped walnuts. Do not over-mix.
  6. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake cools, prepare the frosting by beating together softened low-fat cream cheese, softened unsalted butter, powdered sugar, lemon juice, and vanilla extract until smooth.
  8. Frost the cooled cake and chill in the refrigerator for 2 hours to ensure frosting stability before slicing.