Carrot Cake
A no fuss carrot cake perfect for a spring dessert.
Equipment
- 12 c Bundt Pan
- Stand mixer with paddle attachment
- wire cooling rack
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
- 3 c flour
- 2 c granulated sugar
- 1 c vegetable oil + 1T
- 4 eggs
- 8 oz carrot junior baby food
- 1/2 t salt
- 2 t baking soda
- 2 t ground cinnamon
- 1 t allspice
- 1 t vanilla
- Powdered sugar
- 3 c flour
- 2 c granulated sugar
- 1 c vegetable oil + 1T
- 4 eggs
- 8 oz carrot junior baby food
- 1/2 t salt
- 2 t baking soda
- 2 t ground cinnamon
- 1 t allspice
- 1 t vanilla
- Powdered sugar
Instructions
- Grease and flour a large tube pan. Preheat the oven to 350 deg. Sift flour, salt, baking soda, and spices into a large bowl.
- Beat granulated sugar, eggs, vanilla and oil until it is light and fluffy. Add baby food and mix thoroughly. Add dry ingredients one third at a time, mix until smooth. Pour into pan.
- Bake 30-35 min or until a toothpick comes out clean. Turn out cake onto a wire rack. Dust with powdered sugar while warm and let cool.