The key to this cake lies in selecting the right ingredients that speak for themselves. I always reach for fresh, organic carrots for that natural sweetness and a good-quality canned pineapple—drained but not dried out—to keep the moisture balanced. When it comes to cream cheese, the fresher, the better, as it really elevates the frosting’s tangy richness. I’ve also found that using brown sugar adds a lovely depth of flavor that white sugar alone can’t achieve.

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 3 large eggs
• 1 cup vegetable oil (or melted coconut oil for a subtle twist)
• 2 cups finely grated carrots (about 3 medium carrots)
• 1 cup crushed pineapple, drained
• 1 teaspoon vanilla extract
• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tablespoon lemon juice (optional, for brightness in frosting)