Carrot Cake VII

Carrot Cake VII

Components

Unique recipe makes 1 – 10 inch tube pan Change Servings
Makes servings US Metric Regulate Recipe (Assist)
  • 1 cup canola oil

  • 2 (four ounce) jars carrot child meals

  • three eggs

  • 2 cups white sugar

  • 2 cups all-function flour

  • 2 1/2 teaspoons baking powder

  • 1/four teaspoon salt

  • 1 teaspoon floor nutmeg

  • 1 teaspoon floor cinnamon

  • 1/four teaspoon floor allspice

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Carrot Cake VII

Instructions

  1. Preheat oven to 325 levels F (one hundred sixty five levels C). Grease and flour a ten inch tube pan.
  2. In a medium bowl, sift collectively the flour, baking powder, salt, nutmeg, cinnamon and allspice. Put aside.
  3. In a big mixing bowl, mix oil and child meals, then add eggs. Add sugar and blend nicely.
  4. Add the flour combination and blend till properly mixed.
  5. Pour batter into ready 10 inch tube pan. Bake at 325 levels F (one hundred sixty five levels C) for 1 hour, or till toothpick inserted into the center of the cake comes out clear.
  6. Cool for 10 minutes within the pan, then end up onto a wire rack.

Vitamin

  • Energy
  • 339 kcal
  • 17%
  • Carbohydrates
  • forty three.7 g
  • 14%
  • Ldl cholesterol
  • forty five mg
  • 15%
  • Fats
  • 17.three g
  • 27%
  • Fiber
  • zero.9 g
  • four%
  • Protein
  • three.three g
  • 7%
  • Sodium
  • one hundred fifty mg
  • 6%

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Toni Wiggins

“Use child meals carrots to simply execute this carrot cake recipe with the right nutmeg, cinnamon, and allspice seasonings.”

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