Carrot Cake VII

Use baby food carrots to easily execute this carrot cake recipe with the proper nutmeg, cinnamon, and allspice seasonings.

• Calories: 339 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 2 (4 ounce) jars carrot baby food
• 2 ½ teaspoons baking powder
• 1 cup canola oil

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.

Step 2

In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon and allspice. Set aside.

Step 3

In a large mixing bowl, combine oil and baby food, then add eggs. Add sugar and mix well.

Step 4

Add the flour mixture and mix until well combined.

Step 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.

Step 6

Cool for 10 minutes in the pan, then turn out onto a wire rack.