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Export 13 ingredients for grocery delivery
Heat the oven to 350°F.
Prepare two 8-inch round baking pans. (Can also do three 7-inch round cake pans) Butter pans generously or spray with baking spray.
Beat the sugar, oil, vanilla, and eggs in mixer until it is a light yellow, about 3 minutes.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. (Double sifting is recommended)
With the mixer on low speed, slowly and gently add in the dry ingredients. Mix until JUST combined. (Can also mix by hand!)
Remove bowl from mixer and fold in the raisins, nuts, carrots, and pineapple.
Divide the batter equally between the pans. Bake for 55 to 60 minutes or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow the cakes to cool completely on a wire rack.
Place room temperature butter, cream cheese, and vanilla into mixer and blend for 1-2 minutes on medium until fully incorporated.
Add powder sugar, one cup at a time, until frosting is light and creamy. Whip cream cheese frosting for 3-5 minutes or until light and fluffy.
Cover cake in frosting.