Rating: 4.5 stars
395 Ratings
  • 5 star values: 307
  • 4 star values: 62
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 6

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.

Recipe Summary

cook:
40 mins
additional:
10 mins
total:
1 hr 20 mins
prep:
30 mins
Servings:
12
Yield:
1 - 9x13 inch 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 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.

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  • 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.

  • 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.

Nutrition Facts

569 calories; protein 5.9g; carbohydrates 59.4g; fat 35.7g; cholesterol 62mg; sodium 470.2mg. Full Nutrition
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