| Prep time: | 45 Min |
| Cook time: | 50 Min |
| Ready in: | 1 Hr 35 Min |
| SERVINGS: |
| Original yield: 1 - 10 inch Bundt pan |
INGREDIENTS
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 3 teaspoons ground cinnamon
* 1 1/2 teaspoons salt
* 1 1/2 cups vegetable oil
* 2 cups white sugar
* 4 eggs
* 2 teaspoons vanilla extract
* 1 cup chopped pecans
* 3 (4 ounce) jars carrot baby food
* 1/2 cup grated carrot
* 1 cup flaked coconut
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
* 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, Baby food carrots, grated carrots and coconut. Pour batter into prepared pan.
* Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
