Ingredients
- All-purpose flour: 2 cups
- Granulated sugar: 2 cups
- Baking soda: 2 teaspoons
- Ground cinnamon: 2 teaspoons
- Eggs: 4 large
- Vegetable oil: 1 cup
- Crushed pineapple, drained: 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: In a separate bowl, beat the eggs and oil. Add the wet ingredients to the dry ingredients and mix until just combined.
- Step 4: Stir in the drained 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.
Notes
- For best flavor and moistness, store the cooled cake tightly wrapped in the refrigerator.
- A brief warm-up in the microwave or a low oven enhances the cake's tropical aromas.
- Serve each slice with a dollop of whipped cream or cream cheese frosting for an extra touch of indulgence.
- Don't overmix the batter after adding the wet ingredients, as this keeps the cake tender and light.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American