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.
Ingredients
- all-purpose flour: 2 cups
- baking soda: 2 tsp
- ground cinnamon: 3 tsp
- ½ teaspoons salt: 1 piece
- ½ cups vegetable oil: 1 piece
- white sugar: 2 cups
- eggs: 4 piece
- vanilla extract: 2 tsp
- pecans: 1 cup (chopped)
- jars carrot baby food: 3 piece (4 ounce)
- carrot: 0.5 cup (grated)
- flaked coconut: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
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Sift together the flour, baking soda, cinnamon and salt. Set aside.
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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.
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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.
