Pat's Award Winning Carrot Cake
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 (4 ounce) jars carrot baby food
- 1 cup chopped pecans
- 1 cup flaked coconut
- ½ cup grated carrots
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together flour, cinnamon, baking soda, and salt into a large bowl. Set aside.
- Mix together sugar and oil in another large bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Blend in flour mixture just until combined. Mix in carrot baby food until incorporated. Fold in pecans, coconut, and grated carrots until evenly distributed. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 50 to 60 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Source
Original recipe: View Original
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