Name: Pat's Award Winning Carrot Cake
Prep time: 45 min
Cook time: 50 min
Total time: 105 min
Yield: 1
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 3 teaspoons ground cinnamon; 1.5 teaspoons salt; 1.5 cups vegetable oil; 2 cups white sugar; 4 eggs; 2 teaspoons vanilla extract; 1 cup chopped pecans; 3 (4 ounce) jars carrot baby food; 0.5 cup grated carrot; 1 cup flaked coconut

Pat's Award Winning Carrot Cake

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Prep Time:
45 minutes

Cook Time:
50 minutes

Total Time:
105 minutes

Moist carrot cake with baby food and grated carrots, pecans, coconut, baked in Bundt pan, topped with cream cheese frosting and pecans.

Ingredients:

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1.5 teaspoons salt
1.5 cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
0.5 cup grated carrot
1 cup flaked coconut

Instructions:

Preheat the oven to a perfect 350 degrees F (175 degrees C) and prep a 10-inch Bundt pan by greasing and flouring it.
Combine the flour, baking soda, cinnamon, and salt by sifting them together. Set aside for later use.
Combine oil and sugar in a large bowl until smooth. Add eggs one at a time, then mix in vanilla. Gently fold in the flour mixture. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Transfer batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes. Cool in pan for 10 minutes, then transfer to a wire rack to completely cool.

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