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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 2 1/2 tsp |
| eggs: 4 |
| vegetable oil: 1 1/2 cups |
| granulated sugar: 2 cups |
| carrots (grated): 2 3/4 cups |
| crushed pineapple: 1 8oz can (drained) |
| walnuts (chopped): 3/4 cup |
| flaked coconut meat: 1 cup |
Moist Carrot Cake
Credit: AllRecipes
User rating:
"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."
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Prep Time
30 min -
Cook Time
40 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 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.