Moist Carrot Cake

This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate considering Cream Cheese Frosting.

The ingredient of Moist Carrot Cake

1. 2 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1u2009u00bd teaspoons baking soda
4. 1 teaspoon salt
5. 2u2009u00bd teaspoons ground cinnamon
6. 4 eggs
7. 1u2009u00bd cups vegetable oil
8. 2 cups white sugar
9. 2u2009u00be cups shredded carrots
10. 1 (8 ounce) can crushed pineapple, drained
11. u00be cup chopped walnuts
12. 1 cup flaked coconut

The instruction how to make Moist Carrot Cake

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. fusion together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
2. In a large bowl, fusion sugar, oil, and eggs. Beat in flour mixture. protest in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. take over to cool.

Nutritions of Moist Carrot Cake

calories: 568.5 calories
carbohydrateContent: 59.4 g
cholesterolContent: 62 mg
fatContent: 35.7 g
fiberContent: 2.8 g
proteinContent: 5.9 g
saturatedFatContent: 6.9 g
servingSize:
sodiumContent: 470.2 mg
sugarContent: 39.8 g
transFatContent:
unsaturatedFatContent: