Pat's Award Winning Carrot Cake

Cooking Recipes Catalogue

A moist carrot cake made with both baby food carrots and grated carrots. Chopped pecans and coconut are stirred in, and it's baked in a Bundt pan.

INGREDIENTS (for 1 servings):


  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, Baby food carrots, grated carrots and coconut. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.