Moist Carrot Cake

Name: Moist Carrot Cake
Prep time: 30 min
Cook time: 40 min
Yield: 12
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

⏱️ Ready in 1h 10m 🥄 Prep 30 min 🔥 Cook 40 min 👥 12 servings

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.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Cake #Dessert

📊 At a Glance

Prep 30 min

Cook 40 min

Serves 12

Difficulty Medium

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 569

% Daily Value*

Total Fat 35.7g 46%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 470mg 20%

Total Carbohydrate 59.4g 22%

Dietary Fiber 2.8g 10%

Total Sugars 39.8g

Protein 5.9g 12%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.