Pat's Award Winning Carrot Cake
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.
Anweisungen
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, 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.
Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes.
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.