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
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.