Pat's Award Winning Carrot Cake

You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.

• 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
• 1 ½ teaspoons salt
• 1 ½ cups vegetable oil
• 3 teaspoons ground cinnamon
• 3 (4 ounce) jars carrot baby food
• ½ cup grated carrot

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.