Rating: 4.5 stars 4.6
136 Ratings
  • 5 star values: 113
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 4

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.

Recipe Summary

prep:
45 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 10-inch Bundt pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.

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  • 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.

Nutrition Facts

573 calories; protein 5.6g; carbohydrates 56.5g; fat 37.4g; cholesterol 62mg; sodium 555.5mg. Full Nutrition
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