Make a well in the middle of the dry ingredient mixture, and then pour in the vanilla essence, eggs at room temperature, and vegetable oil. Be cautious not to overmix the batter when you combine the wet and dry components in order to achieve a smooth consistency.

4th Step

When you’re ready to assemble the cake, add the shredded carrots, crushed pineapple, and chopped almonds, if using any of those ingredients. The carrots give the cake its moistness and natural sweetness, while the pineapple gives it a burst of tanginess that helps to balance off the sweetness.

5th Step

After the cake pans have been prepped, divide the cake mixture between them evenly. To ensure that the baking is consistent throughout, smooth the tops using a spatula. In an oven that has been warmed, bake the cake layers for about 25 to 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

6th Step

After allowing the cake layers to cool for about ten minutes in their respective pans, remove them and place them on a wire rack to finish cooling entirely. In the time it takes for the cake to cool, you may make the cream cheese frosting.

7th Step

In a separate dish, whip the butter that has been softened together with the cream cheese until the mixture is smooth and creamy. Continue beating the frosting until it reaches a light and airy consistency, then add the powdered sugar and vanilla extract gradually.

8th Step

Arrange one of the cake layers, after it has been allowed to cool, on a serving plate or a cake stand. A liberal coating of frosting made with cream cheese should be spread over the top. Place the second cake layer on top of the first one in a careful manner, and then coat the whole cake with the remaining cream cheese frosting. You may even embellish the cake by decorating it with more chopped almonds or carrot shreds for a lovely finishing touch.