Ingredients
– 2 cups all-purpose flour
– 2 cups granulated sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– ½ tsp salt
– 4 large eggs
– 1 cup vegetable oil
– 3 cups grated carrots (about 6 medium carrots)
– 1 cup crushed pineapple (drained)
– 1 cup chopped walnuts or pecans (optional)
– 1 tsp vanilla extract
Equipment Needed
– Mixing bowls
– Whisk
– Wooden spoon
– Grater (for the carrots)
– Measuring cups and spoons
– 9×13 inch baking pan
– Cooling rack
– Electric mixer (for frosting, if desired)
Step-by-Step Instructions
Let’s get started on this wonderful creation! First, preheat your oven to 350°F (175°C) and prepare your 9×13 inch baking pan by greasing it lightly. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, cinnamon, and salt. Mix them together until well blended. Then, in another bowl, whisk the eggs and add in the vegetable oil, grated carrots, crushed pineapple, and vanilla extract until combined. Now, pour the wet ingredients into the dry mixture and stir with a wooden spoon until just blended. The batter will be thick and somewhat chunky from the carrots and pineapple. Don’t overmix! You want to keep it light and airy. (See the next page below to continue steps…)
