Carrot Cake Vii Recipe

Name: Carrot Cake Vii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

1270

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup canola oil, 2 (4 ounce) jars carrot baby food, 3 eggs, 2 cups white sugar, and more.

Yes, Carrot Cake Vii falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Vii

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