1. Preheat with Intention
Turn your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Or use parchment paper if you’re like me and always forget where the nonstick spray went.

2. Mix the Dry with Patience
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Smell that cinnamon. It always reminds me of Christmas mornings and sticky fingers.

3. Beat the Wet with Warmth
In a separate bowl, beat together the sugar, eggs, oil, and vanilla. This is the heart of the cake smooth, shiny, golden. My mom used to let me stir while she cracked the eggs like a pro. I never could do it with one hand.

4. Marry It All
Slowly mix the dry ingredients into the wet just until combined. No overmixing this cake loves gentle hands.

5. Add the Magic
Fold in the carrots, crushed pineapple, and walnuts if you’re using them. This is when it starts to look like a real cake. Bright orange flecks. Gold from the pineapple. It’s joyful even before it’s baked.

6. Bake Until Perfectly Imperfect
Pour the batter into your prepared pan and bake for 35–40 minutes. Insert a toothpick if it comes out clean, you’re there. Cool completely, no rushing.

7. Make the Frosting with Heart
Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, and beat again. You want it thick but smooth, like a promise you intend to keep.

8. Frost and Finish
Spread the frosting on your cooled cake. Top with shredded carrots and pineapple chunks like little edible sunshine. Serve it up and smile you just made a memory.