Carrot Cake VII


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

1 to 10 - inch tube pan


  • 1 cup canola oil

  • 2 (4 ounce) jars carrot baby food

  • 3 eggs

  • 2 cups white sugar

  • 2 cups all-purpose flour

  • 2 ½ teaspoons baking powder

  • ¼ teaspoon salt

  • 1 teaspoon ground nutmeg

  • 1 teaspoon ground cinnamon

  • ¼ 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.

Nutrition Facts (per serving)

339 Calories
17g Fat
44g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 339
% Daily Value *
Total Fat 17g 22%
Saturated Fat 2g 8%
Cholesterol 40mg 13%
Sodium 150mg 7%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 3%
Total Sugars 29g
Protein 3g
Vitamin C 1mg 5%
Calcium 63mg 5%
Iron 1mg 7%
Potassium 68mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.