Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking soda: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Eggs: 3 large
- Vegetable oil: 3/4 cup
- 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, combine flour, sugar, baking soda, and cinnamon.
- Step 3: Add eggs and oil to the dry ingredients, mixing until just combined.
- Step 4: Stir in the undrained crushed pineapple and shredded carrots.
- Step 5: Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let cool completely before frosting (optional: cream cheese frosting).
Notes
- For best flavor, store the cooled cake tightly wrapped in the refrigerator, especially if using a cream cheese frosting.
- A quick way to warm a slice is to microwave it for 15-20 seconds – it will be extra moist!
- This cake is delicious on its own, but a dollop of whipped cream and a sprinkle of toasted coconut really elevates the tropical flavors.
- Don't overmix the batter after adding the wet ingredients; gently combine for a tender, moist cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American