Moist Carrot Cake
Bake at 300° for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean.
Recipe Summary Moist Carrot Cake
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.Ingredients | Moist Butter Pound Cake Recipe2 cups all-purpose flour2 teaspoons baking powder1 ½ teaspoons baking soda1 teaspoon salt2 ½ teaspoons ground cinnamon4 eggs1 ½ cups vegetable oil2 cups white sugar2 ¾ cups shredded carrots1 (8 ounce) can crushed pineapple, drained¾ cup chopped walnuts1 cup flaked coconutDirectionsPreheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.Info | Moist Butter Pound Cake Recipeprep: 30 mins cook: 40 mins additional: 10 mins total: 1 hr 20 mins Servings: 12 Yield: 1 - 9x13 inch pan
TAG : Moist Carrot CakeDesserts, Cakes, Sheet Cake Recipes,
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