Carrot Cake VII recipe

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Ingredients

1 cup canola oil
2 (4 ounce) jars carrot baby food
3 eggs
2 cups white sugar
2 cups all-purpose flour
2 ½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon ground allspice

Nutrition Info

338.7 calories
carbohydrate: 43.7 g
cholesterol: 39.9 mg
fat: 17.3 g
fiber: 0.9 g
protein: 3.3 g
saturatedFat: 1.6 g
servingSize: -
sodium: 150 mg
sugar: 29.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

  2. In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon and allspice. Set aside.

  3. In a large mixing bowl, combine oil and baby food, then add eggs. Add sugar and mix well.

  4. Add the flour mixture and mix until well combined.

  5. Pour batter into prepared 10 inch tube pan. Bake at 325 degrees F (165 degrees C) for 1 hour, or until toothpick inserted into the middle of the cake comes out clean.

  6. Cool for 10 minutes in the pan, then turn out onto a wire rack.

Recipe Yield

1 - 10 inch tube pan

Recipe Note

Use baby food carrots to easily execute this carrot cake recipe with the proper nutmeg, cinnamon, and allspice seasonings.

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