Pat's Award Winning Carrot Cake recipe

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Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

Nutrition Info

573.4 calories
carbohydrate: 56.5 g
cholesterol: 62 mg
fat: 37.4 g
fiber: 3 g
protein: 5.6 g
saturatedFat: 7 g
servingSize: -
sodium: 555.5 mg
sugar: 37.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

  2. Sift together the flour, baking soda, cinnamon and salt. Set aside.

  3. In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Recipe Yield

1 10-inch Bundt pan

Recipe Note

You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.

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