Fourteen K Carrot Cake

A carrot cake using two jars of junior baby food carrots.

• Calories: 266 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons ground cinnamon
• ½ cup chopped walnuts
• 4 eggs
• 2 teaspoons baking powder
• 1 ½ teaspoons salt
• 2 cups sifted all-purpose flour
• ½ cup flaked coconut
• 1 ½ teaspoons baking soda
• ½ cup crushed pineapple, drained
• 1 ½ cups vegetable oil
• 2 (4.5 ounce) jars carrot baby food

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.

Step 2

Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.

Step 3

Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.