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

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.