Preheat the oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside.
In a bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Stir in the grated carrots until they're well coated.
In the bowl of an electric mixer, beat the sugar and oil on medium speed until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Slowly beat in the pineapple.
Pour the carrot and flour mixture into the egg mixture and beat on low speed until combined.
Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean and is no longer jiggly in the center. Allow the cake to cool before frosting.