Pat’s Award Winning Carrot Cake

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Description

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.

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

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. Sift together the flour
  3. baking soda
  4. cinnamon and salt. Set aside.
  5. In a large bowl
  6. mix the oil and sugar until smooth. Beat in the eggs one at a time
  7. then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans
  8. carrot baby food
  9. grated carrots
  10. and coconut. Pour batter into prepared pan.
  11. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean
  12. 50 to 60 minutes. Let cool in pan for 10 minutes
  13. then turn out onto a wire rack and cool completely.

Prep Time: 45 mins

Cook Time: 50 mins

Total Time: 1 hr 45 mins

Servings: 12

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