Moist Carrot Cake

Moist Carrot Cake

228
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"This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting."

Ingredients

1 h 20 m {{adjustedServings}} servings 569 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 569 kcal
  • 28%
  • Fat:
  • 35.7 g
  • 55%
  • Carbs:
  • 59.4g
  • 19%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 470 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews

228
  1. 255 Ratings

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Excellent but the printed recipe is a little too moist. I made it to a T the first time, and the cake was good but a bit oily. The 2nd time, as suggested by others, I did 2/3 cup each of oil a...

THIS IS AWESOME RECIPE FOR CARROT CAKE, THE BEST I'VE EVER MADE, BUT I HAVE TO SAY THAT PUTTING IN THAT MUCH OIL IS NOT NECESSARY. INSTEAD I CUT THE OIL IN HALF AND ONLY USED 3/4 C. AND THEN AD...

I have made the cake so many times since I found it. My family loves it. My boyfriend takes it to work on the construction site and the guys just love it. I can never have enough in the house...