Moist Carrot Cake

          

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

  1. 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.
  2. 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.
  3. 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