Pat's Award Winning Carrot Cake

This award-winning carrot cake recipe made with baby food carrots, grated fresh carrots, chopped pecans, and coconut flakes is baked in a Bundt pan.

• Preparation Time: 45 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 35 mins
• Calories: 573 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 4 eggs
• 2 teaspoons baking soda
• 1 cup flaked coconut
• 3 teaspoons ground cinnamon
• 3 (4 ounce) jars carrot baby food
• 1.5 teaspoons salt
• 1.5 cups vegetable oil
• 0.5 cup grated carrot

Recipe Instructions

Step 1

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

Step 2

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

Step 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. Blend in flour mixture just until combined. Mix in carrot baby food until incorporated. Fold in pecans, coconut, and grated carrots until evenly distributed. Pour batter into the prepared pan.

Step 4

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