Recipe by Toni Wiggins
"Use baby food carrots to easily execute this carrot cake recipe with the proper nutmeg, cinnamon, and allspice seasonings."
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2 (4 ounce) jars
carrot baby food
2 1/2 teaspoons
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!!
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.
Excellent carrot cake!! Made it for my daughter's first birthday, it was a hit! Best with homemade cream cheese frosting.
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!
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!
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.
this cake was great.
i made it non dairy and it was amazing,
dense, flavorful, and delicious!!
i recomend this to anyone!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake VII
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 156
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