Pat's Award Winning Carrot Cake

Name: Pat's Award Winning Carrot Cake
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 118 milliliters grated carrot; 340 grams carrot baby food; 237 milliliters flaked coconut; 4 eggs; 473 milliliters all-purpose flour; 3 teaspoons ground cinnamon; 237 milliliters chopped pecans; 2 teaspoons salt; 2 teaspoons vanilla extract; 355 milliliters vegetable oil; 473 milliliters white sugar

Pat's Award Winning Carrot Cake requires approximately 1 hour and 45 minutes from start to finish. Watching your figure? This dairy free and vegetarian recipe has 416 calories, 6g of protein, and 15g of fat per serving. This recipe serves 10. It is perfect for Easter. A mixture of sugar, ground cinnamon, coconut, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Kugelhopf Pan

Oven

Sift together the flour, baking soda, cinnamon and salt. Set aside.

Ingredients you will need

Baking Soda

Cinnamon

All Purpose Flour

Salt

In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut.

Ingredients you will need

Pecan Pieces