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Moist Carrot Cake

4

0 min

Moist Carrot Cake

Moist Carrot Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

12 persons

Calories

569

Rating

4.00★ (405)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • all-purpose flour: 2 cups
  • ½ teaspoons ground cinnamon: 2 piece
  • baking powder: 2 tsp
  • ½ teaspoons baking soda: 1 piece
  • salt: 1 tsp
  • white sugar: 2 cups
  • ½ cups vegetable oil: 1 piece
  • eggs: 4 piece
  • ¾ cups shredded carrots: 2 piece
  • pineapple: 1 can (8 ounce can, drained, crushed)
  • flaked coconut: 1 cup
  • walnuts: 0.75 cup (chopped)

Metric Conversion

Stages of cooking

Moist Carrot Cake Photo 21
Moist Carrot Cake Photo 32
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Moist Carrot Cake Photo 54
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
    Moist Carrot Cake Photo 2
  2. Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
    Moist Carrot Cake Photo 3
  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.
    Moist Carrot Cake Photo 4
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.
    Moist Carrot Cake Photo 5

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