• 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

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.

Nutritional Information

Amount Per Serving  Calories: 339 | Total Fat: 17.4g | Cholesterol: 46mg Powered by ESHA Nutrient Database Nutritional Information Carrot Cake VII Servings Per Recipe: 14 Amount Per Serving Calories: 339

  • Total Fat: 17.4g
  • Cholesterol: 46mg
  • Sodium: 149mg
  • Total Carbs: 43.8g
  •     Dietary Fiber: 0.9g
  • Protein: 3.3g