Name: Pat's Award Winning Carrot Cake
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: All-purpose flour - 2 cups; Baking soda - 2 teaspoons; Ground cinnamon - 3 teaspoons; Salt - 1 ½ teaspoons; Vegetable oil - 1 ½ cups; White sugar - 2 cups; Eggs - 4; Vanilla extract - 2 teaspoons; Chopped pecans - 1 cup; Carrot baby food - 3 (4 ounce) jars; Grated carrot - ½ cup; Flaked coconut - 1 cup

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pat's Award Winning Carrot Cake

1. All-purpose flour - 2 cups

2. Baking soda - 2 teaspoons

3. Ground cinnamon - 3 teaspoons

4. Salt - 1 ½ teaspoons

5. Vegetable oil - 1 ½ cups

6. White sugar - 2 cups

7. Eggs - 4

8. Vanilla extract - 2 teaspoons

9. Chopped pecans - 1 cup

10. Carrot baby food - 3 (4 ounce) jars

11. Grated carrot - ½ cup

12. Flaked coconut - 1 cup

How to cook deliciously - Pat's Award Winning Carrot Cake

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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.