Moist Pineapple Carrot Cake with Cream Cheese Frosting

Preheat the oven to 350°F. Butter two 9-inch round cake pans and dust with flour.

In a mixer, whisk the eggs and granulated sugar on high speed for 3 minutes until thick and fluffy.

With the mixer on medium speed, add the vegetable oil in a steady stream.

In a separate bowl, sift together the flour, baking soda, and baking powder. Add the dry ingredients to the wet ingredients in fourths, mixing on medium-low speed and scraping down the bowl as needed.

Once the flour is fully incorporated, use a spatula to fold in the shredded carrots and drained crushed pineapple just until evenly combined.

Divide the batter between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Allow the cake layers to cool in their pans for 10 minutes, then remove and transfer them to a wire rack to cool completely.

While the cake layers cool, prepare the cream cheese frosting. In the mixer with a whisk attachment, cream together the butter and powdered sugar on medium-low speed, scraping the bowl as needed (about 2-3 minutes).

With the mixer on medium speed, add the softened cream cheese one piece at a time.

Increase mixer speed to high and beat the frosting until smooth, fluffy, and lump-free (approximately 5 minutes), scraping down the bowl occasionally.

To assemble the cake, place one cake layer on a platter. Spread a layer of frosting on top, and sprinkle with 2-3 tablespoons of chopped walnuts.

Place the second cake layer on top, and spread frosting evenly around the sides.

Decorate with remaining walnuts on the top border and sides of the cake.