Preheat oven to 375°F (190°C).

Grease a 13 x 9 inch pan with vegetable shortening.

In a large bowl, cream together the sugar and oil.

Add eggs one at a time, beating well after each addition.

Beat the mixture at high speed until light and fluffy.

Add the crushed pineapple, including the juice.

Add the vanilla extract.

Set the wet ingredients aside.

In a medium bowl, whisk together the flour, baking soda, and cinnamon with a fork.

Add the grated carrots to the dry ingredients.

Combine the dry ingredients with the wet ingredients in the large bowl.

Mix until just combined; do not overmix.

Pour the batter into the prepared 13 x 9 inch pan.

Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Do not overbake.

Let the cake cool in the pan for 10 minutes before frosting (optional).