Step 1: Prepare the Oven and Baking Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper) to prevent sticking. If making cupcakes, line a muffin tin with cupcake liners.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, vanilla extract, and crushed pineapple (or applesauce). Mix until well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures even distribution of the leavening agents and spices.

Step 4: Mix the Batter

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense. Fold in the grated carrots and any optional mix-ins like nuts or raisins.

Step 5: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. If making cupcakes, bake for 18–20 minutes.

Step 6: Cool the Cake

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking apart.

Step 7: Make the Frosting

While the cake is cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, mixing until creamy. If needed, add a tablespoon of milk for a smoother consistency.

Step 8: Frost the Cake

Once the cake is completely cool, spread the frosting evenly over the top and sides. If making cupcakes, pipe or spread the frosting onto each one. Garnish with extra chopped nuts or shredded carrots for decoration.

Step 9: Serve and Enjoy

Slice and serve your moist carrot cake with a warm cup of tea or coffee. Store leftovers in an airtight container in the refrigerator for up to 5 days.