Moist Carrot Cake

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

Instructions

1_ Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

2_ In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir 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. Allow to cool.

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