190 g vegetable oil
1 teaspoon vanilla
3 eggs, but beat them together and weigh out ~144 g beaten egg
290 g sugar
192 g crushed pineapple
238 g shredded carrots
96 g coconut
61 g walnuts
304 g white flour
2½ teaspoons ground cinnamon
3½ teaspoons baking powder
¾ teaspoon salt
- Place the oven rack in the middle position. Preheat the oven to 350°F (175°C).
- Butter two 8-inch round cake tins and line the bottoms with parchment paper.
- Whisk together the oil, vanilla, eggs, and sugar until perfectly combined.
- Stir in the carrots, pineapple, coconut, and walnuts.
- In a separate bowl, combine the flour, cinnamon, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients until no dry flour remains. Do not overmix.
- Divide the batter evenly between the two prepared tins (about 900–930 g batter per tin).
- Bake for 32–38 minutes, until the centre springs back lightly and a skewer comes out with only a few moist crumbs.
- Cool in the tins for 15 minutes, then turn out onto a rack to cool completely before frosting.
