Preheat the oven to 350 degrees.
In a bowl, beat together the sugar, eggs and oil until completely smooth and well incorporated.
Mix flour, baking soda, cinnamon and salt together in a separate bowl.
Slowly add the flour mixture to the wet mixture and beat well for 3-4 minutes.
In another bowl, mix together the grated carrots, chopped walnuts, diced pineapple and a dusting of flour (about 1 tbsp.) Stir until mixed well and coated.
Fold the carrot mixture gently into the batter until just combined.
Pour your batter into the mini bundt cake molds (or any other container you wish to bake it in).
Bake for 25-40 minutes depending on your baking dish, until a toothpick or knife comes out clean when poked into the middle of your cakes. (the 12 mini bundt cake pan takes about 25 minutes).