Moist Carrot Cake

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.


Recipes · Desserts · Cakes · Sheet Cake Recipes


Prep Time: 30 mins
Cook Time: 40 mins
Servings: 12
Total Time: 1 hrs 10 mins
Yield: 1 9x13-inch pan

Ingredients

Ingredients List

  • 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

  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.

  2. Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.

  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.

  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
569 Calories
36g Fat
59g Carbs
6g Protein


Prev   Next