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About this project
Published

Time
Time:1h00
Difficulty
Nice 'n' Simple

Posted By

Fort Wayne, Indiana, US
2008
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If you like carrot cake flavor but not the crunchy texture, this is the cake for you

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.

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Recipe

  1. How to bake a carrot cake. Carrot Cake Using Canned Carrots - Step 1 1

    Preheat oven to 350 degrees.\

    Mix dry ingredients together in a large bowl.

  2. How to bake a carrot cake. Carrot Cake Using Canned Carrots - Step 2 2

    Add 1 1/2 c. oil (I used olive oil), mix together

  3. How to bake a carrot cake. Carrot Cake Using Canned Carrots - Step 3 3

    Add 3 c. canned carrots, drained (I used 2 cans), mix together (you do not need to puree them).

  4. How to bake a carrot cake. Carrot Cake Using Canned Carrots - Step 4 4

    Add 4 eggs, mix together




  5. How to bake a carrot cake. Carrot Cake Using Canned Carrots - Step 5 5

    Add 1/2 c. nuts (the recipe calls for pecans, I used walnuts), mix together

  6. How to bake a carrot cake. Carrot Cake Using Canned Carrots - Step 6 6

    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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