Ingredients
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1 3/4 cups
- Vegetable Oil: 1 cup
- Large Eggs: 4
- Grated Carrots: 2 cups
- Crushed Pineapple: 1 (20 oz) can, undrained
- Baking Soda: 2 teaspoons
- Ground Cinnamon: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line a 9×13 inch baking dish.
- Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and ground cinnamon until well combined.
- Step 3: In a separate bowl, whisk the vegetable oil and eggs together. Pour the wet mixture into the dry ingredients and mix on low speed until the batter is just smooth, being careful not to overmix.
- Step 4: Gently fold in the grated carrots and the entire can of undrained crushed pineapple into the batter until evenly distributed. Pour the batter evenly into the prepared pans.
- Step 5: Bake the cakes for 30–35 minutes (or 40-45 minutes for a 9×13 inch pan), or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
- Step 6: Once completely cool, frost the layers generously with your preferred cream cheese frosting.
Notes
- Store any leftover cake, especially if frosted with cream cheese, tightly wrapped in the refrigerator for up to five days to maintain peak freshness and safety.
- If refrigerated, allow slices to rest at room temperature for 20-30 minutes before eating; this slight warming unlocks the full depth of the cinnamon and pineapple flavors.
- Enhance the tropical profile by serving each slice with a light dusting of toasted coconut or a small side of sliced fresh mango.
- Since this recipe uses the full can of undrained pineapple for maximum moisture, mix the batter only until just smooth in Step 3; avoiding overmixing ensures a tender, not tough, final crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American