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.
Ingredients
- all-purpose flour: 2 cups
- ½ teaspoons ground cinnamon: 2 piece
- baking powder: 2 tsp
- ½ teaspoons baking soda: 1 piece
- salt: 1 tsp
- white sugar: 2 cups
- ½ cups vegetable oil: 1 piece
- eggs: 4 piece
- ¾ cups shredded carrots: 2 piece
- pineapple: 1 can (8 ounce can, drained, crushed)
- flaked coconut: 1 cup
- walnuts: 0.75 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
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Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
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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.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.
