Name: Moist Carrot Cake
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Ground cinnamon - 2 ½ teaspoons; Baking powder - 2 teaspoons; Baking soda - 1 ½ teaspoons; Salt - 1 teaspoon; White sugar - 2 cups; Vegetable oil - 1 ½ cups; Eggs - 4 large; Shredded carrots - 2 ¾ cups; Crushed pineapple, drained - 1 (8 ounce) can; Flaked coconut - 1 cup; Chopped walnuts - ¾ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Moist Carrot Cake

1. All-purpose flour - 2 cups

2. Ground cinnamon - 2 ½ teaspoons

3. Baking powder - 2 teaspoons

4. Baking soda - 1 ½ teaspoons

5. Salt - 1 teaspoon

6. White sugar - 2 cups

7. Vegetable oil - 1 ½ cups

8. Eggs - 4 large

9. Shredded carrots - 2 ¾ cups

10. Crushed pineapple, drained - 1 (8 ounce) can

11. Flaked coconut - 1 cup

12. Chopped walnuts - ¾ cup

How to cook deliciously - Moist Carrot Cake

1. Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.

2. Stage

Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.

3. Stage

Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.