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Pat's Award Winning Carrot Cake Recipe

Recipe by: Patty

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep45 m
  • Cook50 m
  • Ready In1 h 45 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  • 2Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • 3In 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.
  • 4Bake 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.
Ingredients
  • 12 servings
  • 573 cals
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 cups vegetable oil
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 3 (4 ounce) jars carrot baby food
  • 1/2 cup grated carrot
  • 1 cup flaked coconut
Nutrition

Amount per serving ( 5 total)

  • Calories:
    573
    29%
  • Fat:
    37.4
    58%
  • Carbs:
    56.5
    18%
  • Protein:
    5.6
    11%
  • Cholesterol:
    62
    21%

Based on a 2,000 calorie diet

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