Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 1 1/2 cups
- Vegetable oil: 3/4 cup
- Eggs: 3 large
- Crushed pineapple, drained: 1 (20 ounce) can
- Grated carrots: 1 cup
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
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: Add the oil and eggs to the dry ingredients and mix until just combined. Do not overmix.
- Step 4: Fold in the drained crushed pineapple and grated carrots until evenly distributed.
- Step 5: Pour the batter into the prepared baking pan and 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 (optional cream cheese frosting would be delicious!).
Notes
- Store leftover cake in an airtight container in the refrigerator to maintain its moistness.
- A gentle warm-up in the microwave will enhance the cake's tropical flavors – try 15-second intervals.
- Serve chilled for a refreshing treat, or alongside a scoop of vanilla ice cream.
- Don't overmix the batter after adding the wet ingredients; a gentle fold preserves the cake's tender crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American