Moist Carrot Cake
The secret ingredients in this carrot cake recipe make it moist, delicious and just the right amount of sweet! Try this recipe courtesy of our friends at Nutrients for Life, who remind us that healthy soil is the best starting point for every recipe!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 teaspoons ground cinnamon
- 4 eggs
- 1 1/2 cups vegetable oil
- 2 cups white sugar
- 2 3/4 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
- 3/4 cup chopped walnuts
- 1 cup flaked coconut
- Cream cheese frosting, optional
Directions
Preheat the oven to 325 degrees F. Grease and flour a 9x13 inch pan. Mix the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large bowl, mix the 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.
If desired, cover with cream cheese frosting.
This recipe was provided courtesy of Nutrients for Life who teach us that all great recipes start with great ingredients, and great indegredients come from healthy, fertilized soil. Read the original recipe here.
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