Carrot Cake VII

A carrot cake made with baby food carrots.

Carrot Cake VII


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


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.


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