1 ½ cup flour
1 cup sugar
1 t baking powder
1 t soda
1 t ground cinnamon
½ t salt
Stir or sift all dry ingredients together
2/3 cup salad oil
1 cup finely shredded carrots
½ cup crushed pineapple with syrup (1 cup in a can)
1 t vanilla
Mix till moistened. 2 minutes on medium speed. Pour into greased pan and bake 350 for 35 minutes.
This makes enough for one 9x9 pan. If you are feeding a larger crowd (or just want more left-overs :), I would suggest doubling the recipe to fit into a bundt or 9x13 pan.
This may be common sense, but I would highly suggest cream cheese frosting above any other kind with this cake!