Carrot Cake VII

15 Reviews

“A carrot cake made with baby food carrots.” - by Toni Wiggins

Adjust Servings

Adjust

Metric US

Original recipe yields 1 - 10 inch tube pan

Directions

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.

Nutrition

Amount Per Serving (14 total)

Calories
339 cal
17%

Fat
17.3 g
27%

Carbs
43.7 g
14%

Based on a 2,000 calorie diet

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Reviews (15)

Rate This Recipe

Missy Thompson

May. 7, 2006

"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...." See more"

MISSYBASE

Sep. 8, 2003

"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!!..." See more"