You will Enjoy this Delicious and Moist Cake. It is made with Carrot Baby Food, which makes it moist. I’m very proud to share this recipe with everyone because I won an Award Ribbon at our State County Fair. Decorate with Cream Cheese Frosting and chopped pecans.

Pat’s Award Winning Carrot Cake


  • 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


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.

2 In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, Baby food carrots, grated carrots and coconut. Pour batter into prepared pan.

3 Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


No Comments Yet

Login To Leave A Comment