Home Made Recipes

Moist Carrot Cake

Moist Carrot Cake

Components

Unique recipe makes 1 – 9×13 inch pan Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 2 cups all-function flour

  • 2 teaspoons baking powder

  • 1 half teaspoons baking soda

  • 1 teaspoon salt

  • 2 1/2 teaspoons floor cinnamon

  • four eggs

  • 1 half cups vegetable oil

  • 2 cups white sugar

  • 2 three/four cups shredded carrots

  • 1 (eight ounce) can crushed pineapple, drained

  • three/four cup chopped walnuts

  • 1 cup flaked coconut

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  • PREP

    30 minutes

  • COOK

    forty minutes

  • READY IN

    1 hr 20 minutes

Moist Carrot Cake

Instructions

  1. Preheat oven to 325 levels F (one hundred sixty five levels C). Grease and flour a 9×13 inch pan. Combine collectively the flour, baking powder, baking soda, salt and cinnamon. Put aside.
  2. In a big bowl, combine sugar, oil, and eggs. Beat in flour combination. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into ready pan.
  3. Bake within the preheated oven for 35 to forty minutes, or till a toothpick inserted into the middle of the cake comes out clear. Permit to chill.

Vitamin

  • Energy
  • 569 kcal
  • 28%
  • Carbohydrates
  • fifty nine.four g
  • 19%
  • Ldl cholesterol
  • 70 mg
  • 24%
  • Fats
  • 35.7 g
  • fifty five%
  • Fiber
  • 2.eight g
  • eleven%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 470 mg
  • 19%

* % Day by day Values are based mostly on a 2,000 calorie food plan.

Recipe by KORIBEAR

“This cake was made and delivered to me at work. It’s the moistest carrot cake I’ve ever had. Embellish with Cream Cheese Frosting.”

Categories:   Carrot Cake

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