If you like carrot cake flavor but not the crunchy texture, this is the cake for you. This produced a very moist cake with a taste of a mild carrots and cinnamon. It is also a great way to use up cans of carrots that you are rotating out with your Spring cleaning.
Based on an original project available here
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Carrot Cake Using Canned Carrots
If you like carrot cake flavor but not the crunchy texture, this is the cake for you
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Preheat oven to 350 degrees.\
Mix dry ingredients together in a large bowl. -
Add 1 1/2 c. oil (I used olive oil), mix together
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Add 3 c. canned carrots, drained (I used 2 cans), mix together (you do not need to puree them).
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Add 4 eggs, mix together
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Add 1/2 c. nuts (the recipe calls for pecans, I used walnuts), mix together
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Pour into 9X13 can pan sprayed with a non-stick spray. Baked for 25-35 mins or until springy to touch in center.
Frost with Cream Cheese frosting (I used commercially prepared from a can).
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People who love this project (8)See All »
Pinky T.
Arty KitKat
Shellasau...
Chrystal J.
Maxine G.
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Pinky T.
30 May 10:10
I will be making this as soon as I get another tin of carrots. It sounds and looks delish.
Arty KitKat
30 May 23:13
This looks yummy. I love Carrot cake so will have to give this a go. It looks less fiddly than conventional Carrot cake :)
Arty KitKat
30 May 23:13
This looks yummy. I love Carrot cake so will have to give this a go. It looks less fiddly than conventional Carrot cake :)