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This moist carrot cake recipe was made and brought to me at work. It is the moistest carrot cake I have ever had! Decorate with your favorite cream cheese frosting if you like.
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 ¾ cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup flaked coconut
- ¾ cup chopped walnuts
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch pan.
Step 2
Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
Step 3
Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 569 | |
| % Daily Value * | |
| Total Fat36g | 46% |
| Saturated Fat7g | 35% |
| Cholesterol62mg | 21% |
| Sodium470mg | 20% |
| Total Carbohydrate59g | 22% |
| Dietary Fiber3g | 10% |
| Total Sugars40g | |
| Protein6g | |
| Vitamin C3mg | 17% |
| Calcium69mg | 5% |
| Iron2mg | 10% |
| Potassium206mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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