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