Carrot Cake VII

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


Original recipe yields 14 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 14

    YIELD : 1 – 10 inch tube pan

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

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

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

  • Add the flour mixture and mix until well combined.

  • 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.

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

Per Serving: 339 calories; protein 3.3g; carbohydrates 43.7g; fat 17.3g; cholesterol 39.9mg; sodium 150mg.