. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
. In a large bowl, whisk together sugar and oil until well combined.
. Beat in the eggs, one at a time, mixing well after each addition.
. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
. Stir in grated carrots, vanilla extract, crushed pineapple, and chopped walnuts (if using). Mix until evenly distributed.
. Divide the batter equally between the prepared pans.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
. Once cooled, frost your carrot cake with your favorite cream cheese frosting, and enjoy every scrumptious bite!

. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
. In a large bowl, whisk together sugar and oil until well combined.
. Beat in the eggs, one at a time, mixing well after each addition.
. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, and salt.
. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
. Stir in grated carrots, vanilla extract, crushed pineapple, and chopped walnuts (if using). Mix until evenly distributed.
. Divide the batter equally between the prepared pans.
. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
. Once cooled, frost your carrot cake with your favorite cream cheese frosting, and enjoy every scrumptious bite!