This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Original recipe makes 1 – 9×13 inch pan
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
4 eggs
1 1/2 cups vegetable oil
2 cups white sugar
2 3/4 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained
3/4 cup chopped walnuts
1 cup flaked coconut
-
PREP
30 mins
-
COOK
40 mins
-
READY IN
1 hr 20 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9×13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition
Calories: 569 kcal
Carbohydrates: 59.4 g
Cholesterol: 70 mg
Fat: 35.7 g
Fiber: 2.8 g
Protein: 5.9 g
Sodium: 470 mg