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

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Recipe Summary

Servings:
14
Yield:
1 - 10 inch tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

339 calories; protein 3.3g 7% DV; carbohydrates 43.7g 14% DV; fat 17.3g 27% DV; cholesterol 39.9mg 13% DV; sodium 150mg 6% DV. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/08/2003
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!! Read More
(14)

Most helpful critical review

Rating: 3 stars
05/07/2006
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. Read More
(13)
18 Ratings
  • 5 star values: 7
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2003
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!! Read More
(14)
Rating: 3 stars
05/07/2006
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. Read More
(13)
Rating: 5 stars
12/17/2002
Excellent carrot cake!! Made it for my daughter's first birthday it was a hit! Best with homemade cream cheese frosting. Read More
(10)
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Rating: 5 stars
06/19/2006
I served this for my sister's tea party birthday. My mom said it was the best cake she EVER had! That's saying a lot coming from a choc-a-holic. Super yummy and very easy to make. I felt like I was cheating with the baby food but it turned out so beautiful we didn't miss the grated carrots at all! Read More
(8)
Rating: 4 stars
04/25/2007
Good cake. Baby food who would ever have thought!! I used both brown and white sugar in the cake and put walnuts in the cake. It was very good. Thanks for the recipe. Read More
(5)
Rating: 4 stars
04/15/2006
My house smelled heavenly while my cake was baking! The taste is good the texture light.....I think I like a denser cake for my taste. I added a cream cheese frosting to mine. I think I'll keep experimenting with carrot cakes. Read More
(5)
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Rating: 5 stars
02/08/2007
this cake was great. i made it non dairy and it was amazing dense flavorful and delicious!! i recomend this to anyone! Read More
(5)
Rating: 4 stars
11/17/2010
This was a good recipe...althougth the second time I made it I added a little bit of grated carrots some raisins and walnuts. My family really liked it! Read More
(4)
Rating: 3 stars
03/27/2008
This cake was OK for a spice cake. No carrot taste at all. And it was quite dry. Will probably not make again. Read More
(3)