Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup crushed pineapple, drained
- 2 cups grated carrots
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (optional)
- 1 cup chopped macadamia nuts (optional)
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 flour, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate bowl, combine sugar, oil, eggs, drained crushed pineapple, grated carrots, and vanilla extract. Beat until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in shredded coconut and macadamia nuts (if using).
- Step 4: Pour batter into the prepared baking 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 in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Enjoy!
Notes
- Store leftover cake airtight at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For a warm, comforting treat, reheat individual slices in the microwave for 15-20 seconds, or until heated through.
- Serve a slice of this moist cake alongside a scoop of vanilla ice cream and a sprinkle of toasted coconut for a truly decadent dessert.
- To enhance the pineapple's flavor, use fresh pineapple instead of canned, ensuring it's thoroughly drained to prevent a soggy cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American