Prep Your Pan and Oven: Preheat the oven to 350°F / 175°C. Generously grease and flour a 9½-inch tube or Bundt pan and set it aside.
Combine Dry : In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the spices and leavening are evenly distributed.
Mix Wet : In a separate large bowl, use an electric mixer or a whisk to beat the sugar, oil, and eggs until the mixture is smooth and well combined.
Add the Good Stuff: Stir the grated carrot, undrained crushed pineapple, and chopped nuts into the wet mixture until just incorporated.
Combine Wet and Dry: Gradually add the dry to the wet , mixing on low speed or by hand until just blended. Be careful not to overmix.
Bake the Cake: Pour the batter evenly into your prepared pan.
Bake for 65-75 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean.
Cool Completely: Let the cake cool in the pan on a wire rack for 15 minutes.
Then, carefully invert it onto a plate, and invert it again onto the wire rack to cool completely. The cake must be 100% cool before icing.
Make the Icing: In a large bowl using an electric mixer, beat the softened butter, vanilla, and room temperature cream cheese until smooth and creamy.
Finish the Icing: Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed at first, then increasing to high until the icing is light and fluffy.
Frost and Decorate: Once the cake is completely cool, spread the icing evenly over the top and sides. If desired, gently press the ground nuts onto the sides of the cake for a beautiful finish.
Grate your own carrots. Pre-shredded carrots from the store are often dry and thick, which won't blend into the cake as nicely as freshly grated ones.
Do not overmix the batter after adding the flour.
Mix only until the are just combined to ensure a tender, moist crumb.
Let the cake cool completely before frosting. A warm cake will melt the cream cheese icing, creating a soupy mess.
