Pat'S Award Winning Carrot Cake Recipe

Name: Pat'S Award Winning Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.
2
Sift together the flour, baking soda, cinnamon and salt. Set aside.
3
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
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.

1792

kcal

Calories

120

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking soda, 3 teaspoons ground cinnamon, 1 1/2 teaspoons salt, and more.

Yes, Pat'S Award Winning Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pat'S Award Winning Carrot Cake

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