Pat's Award Winning Carrot Cake

Pat's Award Winning Carrot Cake

112
Patty 0

"You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans."
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Ingredients

1 h 45 m servings 573 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 56.5g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 556 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
  2. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  3. 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.
  4. 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.

Reviews

112
  1. 124 Ratings

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Most helpful positive review

This recipe is outstanding. Although what started out a disaster turned out to be an even bigger success. When I tried to get the cake out of the pan it broke apart into 4 sections. I was in t...

Most helpful critical review

How this won an award...I will never know!!!! Run from this recipe!!!!

This recipe is outstanding. Although what started out a disaster turned out to be an even bigger success. When I tried to get the cake out of the pan it broke apart into 4 sections. I was in t...

How this won an award...I will never know!!!! Run from this recipe!!!!

AWSOME! My family and I loved this cake! Extremely moist, GREAT flavor...and, with a few changes, it's semi-healthy too! All I did differently was: I added a little allspice to the flour mixture...

Wonderful moist flavorful carrot cake. Made some changes as follows: Used less oil 1 1/3 cups; eliminated coconut; decreased baby food to 7 oz.; increased grated carrots to 1 cup; added a little...

I tried 3 other carrot cake recipes on this site, took one bite and tossed the cakes each time. I almost didn't try this recipe because I was becoming discouraged on finding a great carrot cake....

This was a really good recipe. I also tested Sam's favorite Carrot Cake and that was really good too. It is a toss up to decide which one is better. Everyone likes both but the tally is about...

I made this for Easter based on all the reviews and it was fabulous. Everyone wanted some to take home. My Aunt couldn't make it over to the house but I had my Mother take her and her husband a...

I see why it won-so delicious! I used mashed carrots instead of baby food.

Great recipe. Didn't change a thing. This was my first time makeing carrot cake, my husbands favorite. I have been using this same recipe for 3 years now and everyone loves how moist it is witho...