BABY FOOD CARROT CAKE
Steps:
- Heat the oven to 350 F. Grease and flour a 13 x 9 x 2-inch baking pan.
- In a medium bowl, mix eggs, sugar, and oil together until well blended.
- Add the dry ingredients and vanilla extract and beat until just blended.
- Fold in the baby food .
- Pour the mixture into the prepared baking pan.
- Bake for 40 to 45 minutes until a cake tester comes out with a few moist crumbs.
- In a bowl of a stand mixer or using a hand mixer, cream together the margarine (or butter) and cream cheese at medium speed.
- On low speed, add the confectioners' sugar and the milk.
- Mix until smooth and creamy. Add more milk as needed to create a spreadable frosting.
Nutrition Facts : Calories 479 kcal, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 386 mg, Sugar 46 g, Fat 23 g, ServingSize 12 Servings, UnsaturatedFat 0 g
MUM'S BABY FOOD CARROT CAKE
I didn't discover Cream Cheese Frosting until I was an adult and Mum and I made our first carrot cake. She came up with a recipe using baby food because there was a ready supply when my son was eating them. Simply the most moist carrot cake I've ever eaten. If I'm making the cake for our small family of 3, I usually cut the...
Provided by Sue Fitzpatrick
Categories Cakes
Time 45m
Number Of Ingredients 11
Steps:
- 1. Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
- 2. Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
- 3. Cool completely before frosting with your favourite such as cream cheese, butter cream or simple french vanilla frostings. I use canned frostings for the very sporadic times I bake cakes. Mum would make her icing from scratch.
CARROT CAKE WITH BABY FOOD CARROTS
I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!
Provided by garricks
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
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.
- -------.
- 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!
Nutrition Facts : Calories 612.9, Fat 26.5, SaturatedFat 5.5, Cholesterol 82.8, Sodium 405.8, Carbohydrate 90.1, Fiber 1.3, Sugar 72, Protein 5.6
PAT'S AWARD WINNING CARROT CAKE
You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans.
Provided by Patty
Categories Desserts Cakes Carrot Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g
BABY FOOD PINEAPPLE COCONUT CARROT CAKE
This incredibly moist carrot cake is brimming with yummies, like pineapple, coconut and walnuts! And the best thing about it is...NO GRATING CARROTS...that's where the baby food thing comes into play!!! Try it, you'll love it and never grate carrots again..at least not for cake :)
Provided by Karen..
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8
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