Pineapple Carrot Cake

Prepare the Cake Batter:

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Set aside.

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the grated carrots, crushed pineapple, and chopped nuts (if using), until evenly distributed throughout the batter.

Bake the Cake:

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.

If the top of the cake starts to brown too quickly, you can tent it with aluminum foil for the last 10-15 minutes of baking.

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely.

Make the Cream Cheese Glaze: