Moist Carrot Cake

This moist carrot cake recipe was made and brought to me at work. It is the moistest carrot cake I have ever had! Decorate with your favorite cream cheese frosting if you like.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 569 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon salt
• ¾ cup chopped walnuts
• 2 teaspoons baking powder
• 4 large eggs
• 1 cup flaked coconut
• 1 ½ teaspoons baking soda
• 1 ½ cups vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 2 ½ teaspoons ground cinnamon
• 2 ¾ cups shredded carrots

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.

Step 2

Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.

Step 3

Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.