Carrot Cake VII

Carrot Cake VII

15 Reviews 2 Pics
Toni Wiggins
Recipe by  Toni Wiggins

“A carrot cake made with baby food carrots.”

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Adjust Servings

Original recipe yields 1 - 10 inch tube pan



  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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Reviews (15)

Rate This Recipe
Missy Thompson

Missy Thompson

Although this cake had a fair taste, I would not compare it to a regular carrot cake. The taste is not the same as one with regular shredded carrots. The baby food definitely overpowered.



This was a delicious carrot cake. I made a fat-free version of it by substituting applesauce for the oil, and eggbeaters for eggs. It still turned out very moist and delicious!!



Excellent carrot cake!! Made it for my daughter's first birthday, it was a hit! Best with homemade cream cheese frosting.

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Amount Per Serving (14 total)

  • Calories
  • 339 cal
  • 17%
  • Fat
  • 17.3 g
  • 27%
  • Carbs
  • 43.7 g
  • 14%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 150 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Carrot Cake XI


next recipe:

Carrot Cake VI