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.