This classic Homemade Carrot Cake Recipe is filled with shredded carrots, juicy pineapple and studded with pecans, then topped it with the very best (and super simple) cream cheese frosting, for the ultimate carrot cake experience!
Preheat oven to 350 degrees F. Lightly coat a 9x13" cake pan with baking spray (the kind with flour in it) and set aside.
In a large mixing bowl beat the eggs, vegetable oil, white sugar and brown sugar until light in color.
Add in flour, baking soda, baking powder, cinnamon, salt and nutmeg, mix until combined, about 2 to 3 minutes. Add the grated carrots and pineapple and stir until fully incorporated. Fold in the pecans. Pour batter into prepared pan and bake for 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool completely.
Cream Cheese Frosting:
Combine the butter and cream cheese in a large bowl and mix until fully combined and fluffy. Add the powdered sugar and vanilla and beat until smooth and creamy.
Frost cooled cake with frosting and sprinkle the top with extra pecans if desired. Enjoy!