Set your oven to 175°C and grease your cake pans with butter or a non-stick cooking spray. Line the bottom of each pan with parchment paper to ensure the cake releases perfectly today.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, and salt together until very well combined. This ensures the spices and leavening agents are spread evenly throughout your carrot cake batter.

In a large mixing bowl, beat the eggs, vegetable oil, sugar, and vanilla together using your electric mixer. Continue mixing until the liquid is smooth and pale yellow for a very light cake texture.

Slowly add the dry flour mixture to the wet ingredients while mixing on a very low speed. Stir just until the white flour disappears to avoid overworking the gluten and making the cake tough.

Gently fold the three cups of grated carrots into the thick batter using a sturdy rubber spatula. The fresh carrots provide a beautiful orange color and make the Martha Stewart Carrot Cake Recipe moist.

Stir in the drained crushed pineapple and the chopped pecans to add extra sweetness and a nice crunch. Pineapple is a secret ingredient that makes this cake feel very tropical and special today.

Divide the batter evenly between your two prepared pans and smooth the tops with your rubber spatula. Bake for thirty-five to forty minutes until a toothpick in the center comes out clean and dry.

Let the cakes rest in the pans for ten minutes before moving them to a wire cooling rack. The cakes must be completely cold before you start adding the rich and creamy cream cheese frosting.

Beat the softened cream cheese and butter together until the mixture is very fluffy and white today. Slowly add the powdered sugar and extra vanilla until the frosting is thick enough to spread easily.

Place one cake layer on a plate and spread a thick layer of frosting over the flat top. Top with the second layer and cover the entire cake with the remaining sweet and tangy frosting.