Moist Carrot Cake

2 cups all-purpose flour

2 teaspoons of yeast

1½ teaspoons baking soda

1 teaspoon of salt

2 ½ teaspoons ground cinnamon

4 eggs

1½ cup vegetable oil

2 cups white sugar

2¾ cups grated carrots

1 (8 ounce) can crushed pineapple, drained

¾ cup chopped walnuts

1 cup flaked coconut

Preheat oven to 325 levels F (one hundred and sixty-five levels C). Grease and flour a 9×13 inch pan. Mix together flour, baking powder, baking soda, salt and cinnamon. Put aside.

In a large bowl, combine sugar, oil and eggs. Stir in flour mixture. Stir in the grated carrots, overflowing pineapple, chopped walnuts and grated coconut. Pour into organized pan.

Bake in preheated oven for 35 to 40 min. Let cool.

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