Pat's Award Winning Carrot Cake - Secretsfrommyapron

Ingredients

2 cups all-purpose flour

2 teaspoons baking soda

3 teaspoons ground cinnamon

1 ½ teaspoons salt

1 ½ cups vegetable oil

2 cups white sugar

4eggs

2 teaspoons vanilla extract

1 cup chopped pecans

3 (4 ounce) jars carrot baby food

½ cup grated carrot

1 cup flaked coconut

Directions

Step 1

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

Step 2

Sift together the flour, baking soda, cinnamon and salt. Set aside.

Step 3

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.

Step 4

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.

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