For the Cake: – 2 cups all-purpose flour – 2 cups granulated sugar – 1 cup vegetable oil – 4 large egg
– 2 teaspoons vanilla extract – 2 teaspoons baking soda – 2 teaspoons baking powder – ½ teaspoon salt – 2 teaspoons ground cinnamonground cinnamon
– ½ teaspoon ground nutmeg – 2 cups finely grated carrot – ½ cup crushed pineapple (drained) – 1 cup chopped walnuts or pecans (optional)
– Mix Wet Ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth. –
– Add Dry Ingredients: Add flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix until just combined. –
Fold in Carrots & Pineapple: Stir in the grated carrots, crushed pineapple, and nuts (if using) until evenly mixed.
Bake: Pour batter evenly into prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.