Moist Carrot Cake recipe

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Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 ½ teaspoons ground cinnamon
4 eggs
1 ½ cups vegetable oil
2 cups white sugar
2 ¾ cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
¾ cup chopped walnuts
1 cup flaked coconut

Nutrition Info

568.5 calories
carbohydrate: 59.4 g
cholesterol: 62 mg
fat: 35.7 g
fiber: 2.8 g
protein: 5.9 g
saturatedFat: 6.9 g
servingSize: -
sodium: 470.2 mg
sugar: 39.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

  2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.

  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Recipe Yield

1 - 9x13 inch pan

Recipe Note

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.

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