Preheat oven to 325°F Grease, flour & line with parchment paper 2- 8” cake pans
2 1/2 cups flour 2 tsp baking soda 2 tsp cinnamon 2 cups sugar 4 large eggs, room temperature 1 1/3 cup corn oil 1/2 cup crushed pineapple, drained 1 tsp kosher salt 1 tsp vanilla 2 cups grated carrots
Instructions Sift flour, baking soda, cinnamon and salt together. Set aside
In the large bowl of an electric mixer beat eggs, vanilla and sugar until well combined and light yellow. About 3-4 minutes
Add flour mixture and mix just to combine. Add oil in a slow steady stream and mix to combine. The mixture should be smooth and creamy.
Add carrots and pineapple and stir to combine.
Divide evenly into 2 - 8” pans bake in centre of oven for 40 -45 minutes or until toothpick inserted into centre comes out clean Cool in the pans on a wire rack for 15-20 minutes. Remove from pans and cool completely before frosting with cream cheese frosting.