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.
Original recipe makes 1 10-inch Bundt pan
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 1/2 teaspoons salt
1 1/2 cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
1/2 cup grated carrot
1 cup flaked coconut
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PREP
45 mins
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COOK
50 mins
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READY IN
1 hr 45 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- 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.
- 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.
Nutrition
Calories: 573 kcal
Carbohydrates: 56.5 g
Cholesterol: 70 mg
Fat: 37.4 g
Fiber: 3 g
Protein: 5.6 g
Sodium: 556 mg