2 cups all-purpose flour
2 tsp. baking soda
1 ½ tsp. baking powder
1 tsp. Kosher salt
2 tsp. cinnamon
2 cups sugar
1 ½ cups light flavoured oil (grapeseed, peanut, avocado)(see note below)
2 cups grated carrot
1 small can crushed pineapple, well-drained
Preheat oven to 350 degrees.
Prepare pans- 1- 9”x13”, or 3 -8”or 2- 9” round pans. Butter pans and line bottom with parchment paper.
Combine dry ingredients in a bowl.
In a large mixing bowl, combine oil and eggs and beat well.
Add dry ingredients and mix to combine.
Add carrots and drained pineapple.
Bake at 350 degrees for about 35 minutes or until center of cake springs back when touched lightly.
Remove from oven and allow to cool on a rack for 10 minutes.
Turn out on rack and allow to cool completely.
Note: I often reduce the amount of oil to ¾ cup and add the same amount of mashed sweet potatoes or applesauce.
If you do this, you can reduce the amount of sugar by ¼ cup.