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, drained: 1 (8 ounce) can
- Grated carrots: 2 cups
Instructions
- Step 1: Preheat oven to 350°F (175°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: In a separate bowl, beat the eggs and oil. Add the pineapple and carrots and stir until combined.
- Step 4: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Notes
- Store cooled cake tightly wrapped in the refrigerator for up to 3 days to maintain its moistness.
- Gently warm individual slices in the microwave for a few seconds to enhance the flavors.
- Serve chilled or at room temperature with a dollop of whipped cream or cream cheese frosting for a tropical treat.
- Don't overmix the batter after adding wet ingredients, as this can result in a tougher cake; gently combine until just moistened.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American