About 1 cup plus 1 tablespoon (5 ounces) whole wheat flour About 1 cup plus 3 tablespoons (5 ounces) all-purpose flour 1 teaspoon salt 2 teaspoons baking powder 1 teaspoon baking soda 1 tablespoon cinnamon 4 eggs About ¾ cup (6 ounces) light brown sugar 6 ounces granulated sugar 2/3 cup vegetable oil 3 1/2 cups (12¾ ounces) grated carrots, from about 7 carrots 1 (8-ounce) can crushed pineapple, drained

Step 1 Heat the oven to 350 degrees. Grease 2 (8-by-2-inch) round cake pans, and line the bottoms with parchment. Grease the parchment, then lightly flour the pans.

Step 2 In a medium bowl, whisk together the wheat and all-purpose flours, the salt, baking powder and soda, and cinnamon. Set aside.

Step 3In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs. With the mixer running, beat in the sugars, mixing to combine thoroughly. Slowly beat in the vegetable oil.

Step 4Beat in the dry ingredients until fully combined, being careful not to overbeat. Fold in the carrot and pineapple by hand.

Step 5Divide the mixture evenly between the two pans and bake 40 to 50 minutes, rotating halfway through for even baking, until the cakes have risen and spring back when gently pressed in the center. A toothpick inserted should come out clean.

Step 6Remove and cool the cakes on a rack before unmolding from the pans and frosting.

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