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| Carrot Cake VII |
"Use toddler food carrots to without difficulty execute this carrot cake recipe with the right nutmeg, cinnamon, and allspice seasonings."
Ingredients :
- 1 cup canola oil
- 2 (4 ounce) jars carrot child food
- 3 eggs
- 2 cups white sugar
- 2 cups all-reason flour
- 2 half of teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon floor cinnamon
- 1/four teaspoon floor allspice
Instructions :
| Prep : | Cook : 14M | Ready in : |
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- Preheat oven to 325 levels F (165 degrees C). Grease and flour a ten inch tube pan.
- In a medium bowl, sift together the flour, baking powder, salt, nutmeg, cinnamon and allspice. Set apart.
- In a big blending bowl, combine oil and baby meals, then add eggs. Add sugar and mix well.
- Add the flour combination and mix till properly combined.
- Pour batter into organized 10 inch tube pan. Bake at 325 tiers F (one hundred sixty five ranges C) for 1 hour, or until toothpick inserted into the center of the cake comes out easy.
- Cool for 10 minutes in the pan, then flip out onto a twine rack.
Notes :
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