Pat's Award Winning Carrot Cake110 Reviews
- Prep: 45 min
- Cook: 50 min
- Ready In: 1 hr 45 min
“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.” - by Patty
Original recipe yields 1 10-inch Bundt pan
- 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.
- 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.
- 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.
Amount Per Serving (12 total)
- 573 cal
- 37.4 g
- 56.5 g
Based on a 2,000 calorie diet
Reviews (110)Rate 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 tears b..." See moreecause I couldn't serve it on Easter the way it looked. My husband sampled it and said it was the best carrot cake ever and I HAD to serve it...so this is what we did. I broke the cake up into bite size cubes and layered it in a clear bowl as follows... cake pieces, drained pineapple chunks and Whipped Cream Cream Cheese Frosting. I repeated the layers 2 more times. The frosting recipe is on this web site also and it is also fantastic. It was a huge success and people asked for the recipe. I think I'll always serve it this way from now on!!!"
"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. Used..." See more only 1 cup of vegetable oil (HIGHLY reccomended - it was plenty moist) Used about 1 1/2 cups sugar (I thought it was the perfect amount of sweetness, especially with the frosting..by the way, my frosting had one package of cream cheese, half a stick of butter, 1 1/4 cup powdered sugar, and 1 tsp. orange extract. Sometimes I add orange zest too. Orange is a GREAT flavor with carrot cake.) Instead of baby food, I used extra grated carrots. I reccommend adding extra carrots even if you use baby food, since 1/2 cup isn't very much. Didn't put any pecans in the batter - just on top of the frosting. =) With these small changes, it was definitely a 5 star cake!! ((This recipe is VERY similar to Carrot Cake III - only this one calls for baby food, so I think I'm going to start using that recipe...not that this one isn't DELISH!))"
Moist Carrot Cake
Carrot Cake XII
Just swipe to see more like this.