Ingredients:

2 cups grated carrots
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup crushed pineapple, drained
½ cup chopped walnuts or pecans (optional)
Instructions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat the oil, sugar, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and nuts (if using).
Pour the batter into the prepared cake pan and spread it evenly.
Bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Optional: Frost the cooled cake with cream cheese frosting and decorate as desired.
Slice and serve!