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2 eggs
3/4 cup brown sugar
1/4 cup vegetable oil
1 tsp vanilla
1/4 tsp salt
1 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup canned pineapple chunks, well-drained
3/4 cup grated carrot
Preheat oven to 350F (180C). Coat an 8-inch (2-L) square cake pan with cooking spray or lightly grease.
Using a fork, whisk eggs in a large mixing bowl. Stir in sugar. Add oil in a steady stream, whisking until mixture is thick and smooth. Stir in vanilla and salt.
Add all the flour, but do not stir. Sprinkle with baking powder, soda and cinnamon. Stir just until blended and dry ingredients are evenly mixed. Measure out 1/2 cup pineapple chunks, then chop. Stir into batter with carrot.
Pour into pan and bake in centre of preheated oven until a cake tester inserted into centre comes out clean, about 40 to 45 minutes. Place pan on a rack to cool. Covered and refrigerated, cake will keep well for at least 2 days and can be frozen.