Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 can (8 ounces) crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or two 9-inch round cake pans).
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, beat the eggs, oil, and vanilla until smooth.
- Combine the wet and dry ingredients, stirring until just mixed.
- Fold in the grated carrots, crushed pineapple, coconut, and nuts (if using).
- Pour batter into prepared pan(s) and spread evenly.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before frosting or serving.
If you’d like, I can add a classic cream cheese frosting recipe too — just say “yes”!