Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking soda: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Vegetable oil: 3/4 cup
- Eggs: 3 large
- Crushed pineapple, undrained: 1 (20 ounce) can
- Shredded carrots: 2 cups
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, sugar, baking soda, and cinnamon.
- Step 3: Add the oil, eggs, pineapple (with juice), and carrots to the dry ingredients. Mix until just combined, do not overmix.
- Step 4: Pour batter into the prepared pan and spread evenly.
- Step 5: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Notes
- To keep your cake moist, store it tightly wrapped in the refrigerator for up to 5 days.
- A quick zap in the microwave will make a chilled slice warm and inviting – about 15 seconds should do the trick!
- A dollop of whipped cream or cream cheese frosting really complements the tropical flavors of this cake.
- Be gentle when mixing the wet and dry ingredients to avoid a tough cake; just combine until the flour disappears!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American