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Pat's Award Winning Carrot Cake

Pat's Award Winning Carrot Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Dry ingredients

    • 🌾 2 cups all-purpose flour
    • 1 tablespoon ground cinnamon
    • 2 teaspoons baking soda
    • 🧂 1 ½ teaspoons salt

  • Wet ingredients

    • 2 cups white sugar
    • 1 ½ cups vegetable oil
    • 🥚 4 large eggs
    • 2 teaspoons vanilla extract
    • 3 (4 ounce) jars carrot baby food

  • Add-ins

    • 🌰 1 cup chopped pecans
    • 🥥 1 cup flaked coconut
    • 🥕 ½ cup grated carrots

STEPS

1

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

2

Sift together flour, cinnamon, baking soda, and salt into a large bowl. Set aside.

3

Mix together sugar and oil in another large bowl until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

4

Blend in flour mixture just until combined. Mix in carrot baby food until incorporated.

5

Fold in pecans, coconut, and grated carrots until evenly distributed.

6

Pour batter into the prepared pan.

7

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 50 to 60 minutes.

8

Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

NUTRIENTS

Per 1 serving

🔥

573

Calories

  • 6
    Protein
  • 57
    Carbs
  • 37
    Fats

💡 Use fresh grated carrots for a more robust carrot flavor.Decorate with cream cheese frosting and sprinkle with additional pecans for added crunch.To ensure even baking, rotate the pan halfway through the cooking time.