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.
Preparation Details
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups white sugar
- 1 ½ cups vegetable oil
- 4 large eggs
- 2 ¾ cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup flaked coconut
- ¾ cup chopped walnuts
Steps
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9×13-inch pan.
- Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.
