4 large eggs, at room temperature

1 ½ cups (350 ml) safflower oil

2 teaspoons vanilla extract

1 ¾ cups (350 grams) sugar

2 cups (240 grams) unbleached all-purpose flour

1 ½ teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 tablespoon ground cinnamon

½ teaspoon ground nutmeg

3 cups (325 grams) shredded carrots

1 cup (120 grams) chopped pecans or walnuts

1 cup (120 grams) sweetened flaked coconut

1 (8-ounce / 225-gram) can crushed pineapple, drained

2 cups (240 grams) confectioners’ sugar, sifted

6 tablespoons (84 grams) salted butter, softened

1 teaspoon vanilla extract

1 (8-ounce / 225-gram) package cream cheese

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Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line bottoms with parchment paper.
Whisk together eggs, oil, vanilla, and sugar in a large bowl until blended.
Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
Fold dry ingredients into wet mixture until just combined.
Stir in carrots, nuts, coconut, and pineapple until evenly distributed.
Divide batter between prepared pans and smooth tops.
Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer cakes to a wire rack to cool completely.
For frosting: beat butter, cream cheese, and vanilla until smooth. Gradually add confectioners’ sugar and beat until light and fluffy.
Frost top of one cake layer, stack the second layer, and finish frosting top and sides.

Omit coconut for a more classic carrot cake flavor.

Swap pecans for walnuts or add raisins for extra texture.

Make cupcakes by baking 20–22 minutes instead of in cake pans.

Unfrosted cake layers can be frozen up to 2 months.

Double the frosting if you prefer a thicker layer.