Baby Food Pineapple Coconut Carrot Cake Recipes

PINEAPPLE CARROT CAKE

Steps:

• In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

CARROT-APPLE BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 5 minutes. Add apple, and simmer until soft, about 5 minutes more. Drain.
• Combine cooked carrots and apple with milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

COCONUT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch-round cake pans and line each bottom with a round of parchment paper. Beat the sugar and eggs together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift together the flour, baking soda, cardamom, cinnamon, fennel, nutmeg, cloves and salt and add to the eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour the batter into the prepared pans. Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool and remove the cakes to a cooling rack. Cool completely before frosting.
• To frost: Place a cake layer on a cake platter and cover with a layer of the Spiced Mascarpone Frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.
• Beat the cream cheese, mascarpone and butter together until smooth and creamy. Add the icing sugar, lemon juice, cardamom, cloves and salt and beat until light and fluffy. If the icing seems a little runny, add a little more icing sugar until it reaches the desired consistency. Use immediately for frosting the cake. Freeze any unused frosting for another use.

CARROT AND PINEAPPLE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
• For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
• Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
• For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
• Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

THE BEST CARROT CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour three 8-inch round cake pans.
• In a large bowl, combine all the ingredients for the cake. Mix well with a hand-held mixer. Divide the batter into the prepared cake pan.
• Bake 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
• Allow cakes to cool for 5 minutes in the pans and then remove from pans and cool completely.
• Once the cakes have cooled, frost with Cream Cheese Frosting. Garnish cake with chopped pecans, if desired.
• In a bowl, combine cream cheese, butter, powdered sugar, and vanilla.
• Mix with a hand-held mixer until light and fluffy.

BABY FOOD CAKE

Steps:

• Mix all the ingredients together well.
• Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
• Frost with cream cheese frosting or dust with powdered sugar.

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
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• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

BABY FOOD CARROT COCONUT PINEAPPLE CAKE

Steps:

• 1. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed. Fold in pineapple, nuts and coconut.
• 2. Put into 2- 9 inch greased and floured pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes on wire rack and then remove from pan. Cool completely before frosting.
• 3. FROSTING: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. Frost and sprinkle with additional chopped walnuts and coconut, if desired.

PINEAPPLE CARROT CAKE

Steps:

• In a mixing bowl, combine the dry ingredients.
• Add the oil, eggs and baby food; mix on low speed until well blended.
• Stir in pineapple and nuts.
• Pour into two greased and floured 9-in. round baking pans.
• Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a mixing bowl, beat cream cheese and butter until smooth.
• Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.
• Spread between layers and over top and sides of cake.
• Garnish with nuts if desired.
• Store in the refrigerator.

CARROT PINEAPPLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
• Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
• To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

COCONUT CARROT CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

BABY FOOD PINEAPPLE COCONUT CARROT CAKE

Steps:

• Cake: Preheat oven to 350 degrees.
• In a large mixing bowl, combine dry ingredients and mix well.
• Add oil, eggs and baby food and mix on low speed until well combined.
• Fold in pineapples, nuts and coconut.
• Pour into 2- 9 inch greased and floured pans.
• Bake for about 35 minutes or until center tests done.
• Cool for 15 minutes on wire rack and then remove from pans.
• Cool completely before filling and frosting.
• Frosting: In a large bowl, beat cream cheese and butter until smooth.
• Add vanilla and confectioner's sugar and beat until desired spreading consistency.
• Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
• If you have any left, store in the refrigerator!