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Moist Carrot Cake
Prep
30 mins
Cook
40 mins
Servings
12
Difficulty
Hard
My favorite go to cake for gatherings is this moist carrot cake, and honestly, it's so simple to make that I always feel like I'm getting away with something. The shredded carrots keep every bite incredibly tender and add natural sweetness along with beta carotene for your eyes, while the crushed pineapple adds even more moisture without any extra fuss. What I love most is that the whole thing comes together in just 30 minutes of prep, and you'll have a stunning homemade dessert ready in under an hour and a half. The coconut and walnuts give it wonderful texture and richness, making it feel fancy enough for company but easy enough for a regular Tuesday afternoon.
Ella x
Ingredients
- 22 cups all-purpose flour
- 22 ½ teaspoons ground cinnamon
- 22 teaspoons baking powder
- 11 ½ teaspoons baking soda
- 11 teaspoon salt
- 22 cups white sugar
- 11 ½ cups vegetable oil
- 44 large eggs
- 22 ¾ cups shredded carrots
- 11 (8 ounce) can crushed pineapple, drained
- 11 cup flaked coconut
- ¾ cup chopped walnuts¾ cup chopped walnuts
Detail level
Instructions
- 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan.
- 2
Combine flour, cinnamon, baking powder, baking soda, and salt together in a large bowl; set aside.
- 3
Mix sugar, oil, and eggs together in a separate bowl. Beat in flour mixture. Stir in carrots, pineapple, coconut, and walnuts. Pour cake batter into the prepared pan.
- 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 to 40 minutes. Allow to cool.
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