Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Baking soda: 2 teaspoons
- Ground cinnamon: 1 teaspoon
- Salt: 1/2 teaspoon
- Eggs: 3 large
- Vegetable oil: 3/4 cup
- Crushed pineapple, undrained: 1 (20 ounce) can
- Grated carrots: 2 cups
- Chopped pecans or walnuts: 1 cup (optional)
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, cinnamon, and salt.
- Step 3: Add the eggs and oil to the dry ingredients, mixing until just combined. Stir in the crushed pineapple (with juice), grated carrots, and nuts (if using).
- Step 4: Pour the 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.
- Step 6: Let the cake cool completely in the pan before frosting with cream cheese frosting (recipe not included).
Notes
- To keep your cake moist, store it in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- A quick zap in the microwave (about 15-20 seconds per slice) will make the cake extra comforting and enhance the pineapple flavor.
- This cake is delicious on its own, but a scoop of vanilla ice cream or a dollop of whipped cream complements the spices beautifully.
- Don't overmix the batter after adding the wet ingredients; a gentle hand ensures a tender, moist crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American