Award Winning Carrot Cake

    Award Winning Carrot Cake


    126 people made this

    The secret ingredient in this carrot cake... baby food! Sounds strange, can't be beat. Decorate with cream cheese icing.

    Serves: 16 

    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • 3 teaspoons ground cinnamon
    • 1 1/2 teaspoons salt
    • 1 1/2 cups (375ml) vegetable oil
    • 2 cups (440g) white sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 1 cup chopped pecans
    • 375g carrot baby food
    • 1/2 cup grated carrot
    • 1 cup shredded coconut

    Preparation:45min  ›  Cook:50min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm ring tin. Sift together the flour, bicarb soda, cinnamon and salt. Set aside.
    2. In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, carrot baby food, grated carrots and coconut. Pour batter into prepared pan.
    3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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