For an extra touch, consider adding a cream cheese frosting and sprinkling with more chopped pecans after the cake has cooled. Ensure all ingredients are at room temperature for optimal mixing and a smoother batter. Don't overmix the batter – this will result in a tough cake. Mix until just combined. If you don't have carrot baby food, you can substitute with 3/4 cup of finely grated carrots that have been steamed until very soft.
Pat's Award Winning Carrot Cake
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PREP TIME45 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 45 mins
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SERVING12 People
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VIEWS423
Discover the secret to an incredibly moist and flavorful carrot cake that's sure to impress. This award-winning recipe features a unique blend of ingredients, resulting in a cake that's both comforting and unforgettable. Perfectly spiced and studded with pecans and coconut, it's a delightful treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol62 mg
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Fiber3 g
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Protein6 g
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Saturated Fat7 g
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Sodium556 mg
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Sugar38 g
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Fat37 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. (5 minutes)
02 Step
Recipe View In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. (5 minutes)
03 Step
Recipe View In a separate large bowl, combine the sugar and oil. Mix until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. (7 minutes)
04 Step
Recipe View Gradually blend the dry ingredients into the wet ingredients until just combined. Do not overmix. Mix in the carrot baby food until evenly incorporated. (5 minutes)
05 Step
Recipe View Gently fold in the chopped pecans, flaked coconut, and grated carrot until evenly distributed throughout the batter. (3 minutes)
06 Step
Recipe View Pour the batter into the prepared Bundt pan. (2 minutes)
07 Step
Recipe View Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. (50-60 minutes)
08 Step
Recipe View Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (10 minutes)
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RECIPE REVIEWS
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Teagan Little
Jun 19, 2024The combination of pecans and coconut is divine. I will definitely make this again.
Federico Bergnaum
Feb 5, 2024I followed the recipe exactly, and it turned out perfectly. Definitely a new family favorite!
Robin Little
Jul 11, 2023This cake was a huge hit! Everyone loved how moist and flavorful it was.
Katherine Keeling
Dec 4, 2022The carrot baby food is such a clever addition! It made the cake incredibly tender.