Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with oil and lining the bottoms with parchment paper.

In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Ensure that everything is well mixed to achieve even flavor distribution.

In another bowl, whisk together the vegetable oil, eggs, vanilla extract, grated carrots, and crushed pineapple until everything is fully blended.

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula until just combined. Be careful not to overmix; it’s okay if a few lumps remain!

If you wish to enhance your cake with walnuts or shredded coconut, fold them into the batter now.

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

You can dust the top with powdered sugar or serve with a dollop of whipped cream to enhance its tropical allure. Alternatively, create a simple cream cheese frosting with halal-certified ingredients.