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Pat's Award Winning Carrot Cake

SUBMITTED BY: Patty  PHOTO BY: a-bean 

"You will Enjoy this Delicious and Moist Cake. It is made with Carrot Baby Food, which makes it moist. I'm very proud to share this recipe with everyone because I won an Award Ribbon at our State County Fair. Decorate with Cream Cheese Frosting and chopped pecans."
Pat's Award Winning Carrot Cake Recipe
RECIPE RATING:
This recipe has been rated 103 times with an average star rating of 4.7
Read Reviews (96)
PREP TIME  45 Min
COOK TIME  50 Min
READY IN  1 Hr 35 Min
Original recipe yield 1 - 10 inch Bundt pan

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 1/2 cups vegetable oil
  • 2 cups white sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 3 (4 ounce) jars carrot baby food
  • 1/2 cup grated carrot
  • 1 cup flaked coconut

DIRECTIONS

  1. 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.
  2. In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, Baby food carrots, grated carrots and coconut. Pour batter into prepared pan.
  3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Apr. 17, 2006 by JUDI BAKES 
This recipe is outstanding. Although what started out a disaster turned out to be an even... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Jun. 9, 2008 by hazelnutty 
AWSOME! My family and I loved this cake! Extremely moist, GREAT flavor...and, with a few... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.68 star rating.
Reviewed on Apr. 12, 2004 by PEASIOUX 
How this won an award...I will never know!!!! Run from this recipe!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Mar. 1, 2007 by dee 
Wonderful moist flavorful carrot cake. Made some changes as follows: Used less oil 1 1/3 cups;... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Sep. 20, 2006 by Sass 
I tried 3 other carrot cake recipes on this site, took one bite and tossed the cakes each... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Dec. 29, 2006 by ROBINDOUGHTY 
I see why it won-so delicious! I used mashed carrots instead of baby food. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Nov. 20, 2007 by ce613 
I made these into cupcakes with cream cheese frosting for my son's birthday party. To reduce... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Apr. 9, 2007 by linbob 
I made this for Easter based on all the reviews and it was fabulous. Everyone wanted some to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Feb. 18, 2007 by BSainsbury 
This was a really good recipe. I also tested Sam's favorite Carrot Cake and that was really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.
Reviewed on Jul. 23, 2007 by Renee 
This is so amazing and full of carrot that it almost convinces you that you are eating... MORE

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Nutritional Information
Pat's Award Winning Carrot Cake

Servings Per Recipe: 16

Amount Per Serving

Calories: 436

  • Total Fat: 28.7g
  • Cholesterol: 53mg
  • Sodium: 413mg
  • Total Carbs: 42.3g
  •     Dietary Fiber: 2g
  • Protein: 4.2g

VIEW DETAILED NUTRITION

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