- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 3 eggs
- 2 cups sugar
- 3/4 cups vegetable oil
- 1 teaspoon vanilla
- 3 cups black-eyed peas, cooked and pureed
- 1 4 oz. jar baby food-carrots
- 1/2 crushed pineapple, drained
- 1/2 cup cherries
- 1/2 cup chopped almonds (optional)
- 1/4 cup powdered sugar
Combine the flour, baking powder, baking soda, salt, cinnamon, and allspice. Stir thoroughly.
In a sperate bowl, beat eggs. Add sugar, vegetable oil and vanilla. Beat until smooth. Add pureed black-eyed peas, carrots, pineapple, cherries and almonds.
Fold into flour mixture until combined.
Divide between two round cake pans.
Bake at 350°F until browned on top, about 35-40 minutes.
Let cool and sprinkle with powdered sugar on top and serve.
