2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 tsp. pure vanilla extract
2 1/2 cups plus 1 tbsp. all-purpose flour, divided
2 tsp. ground cinnamon
2 tsp. baking soda
1 1/2 tsp. Kosher salt
1 cup raisins
1 cup chopped walnuts
1 (16 oz.) bag carrots, grated
1/2 cup diced fresh pineapple

Preheat the oven to 350°F.

Butter TWO (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Beat sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.

Divide the batter equally between both pans.

Bake at 350°F for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.