Baby Food Carrot Cake
Friday, September 9, 2011
Rain, rain go away...come again another day (or at least share some with Texas).
After being deluged with more than a foot of rain since Monday, the roads are flooded, the creeks overflowing, schools are closed, and I am ready for the sunshine again. But until the sun peeks out again, this bright dessert will have to do instead...
With baby food carrots in place of the grated carrots you find in most carrot cake recipes, this cake has a moister, smoother texture than you'll find in other carrot cakes. Like quick breads, we found that the flavor and moistness of this cake developed even more when it sat overnight, so it's a great dessert to make-ahead. Even if you already have a favorite carrot cake recipe (like this yummy one), I recommend trying this version for something velvety and new!
After being deluged with more than a foot of rain since Monday, the roads are flooded, the creeks overflowing, schools are closed, and I am ready for the sunshine again. But until the sun peeks out again, this bright dessert will have to do instead...
With baby food carrots in place of the grated carrots you find in most carrot cake recipes, this cake has a moister, smoother texture than you'll find in other carrot cakes. Like quick breads, we found that the flavor and moistness of this cake developed even more when it sat overnight, so it's a great dessert to make-ahead. Even if you already have a favorite carrot cake recipe (like this yummy one), I recommend trying this version for something velvety and new!
Recipe Source: Worldwide Ward Cookbook: Secret Recipes
Click here for printable recipe.
The ingredients:
4 eggs
2 cups sugar
1-1/2 cup oil
2 cups flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
3 medium jars (4-ounces each) baby food carrots
Directions: Mix eggs, sugar, oil, and flour. Add remaining ingredients and beat well.
Pour into a greased and floured 9x13-inch baking dish (or two 9-inch round cake pans). Bake at 350 degrees for 30-35 minutes (or about 20-25 minutes for the 9-inch cake pans). When cool, frost with cream cheese frosting. Makes 12 - 15 servings. *NOTE: I think that this cake is even better served the second day. Enjoy!
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7 comments:
Sounds delish.
I use a similar recipe that calls for only one jar of baby food carrots and it bakes in an 8x8 which is perfect for when I don't want a lot of cake around (I live alone.) I've also tried other jars of fruit besides the carrots like plum, blueberry, sweet potato. All have been great!
Thanks for sharing your great finds.
our texas relatives are begging us for the rain too! this looks so good, i love how moist it looks!
Hmmm... Do you think this would work to make other kinds of cakes by switching out the baby food flavor?
Hi there...
Do you hand mix this cake or use an electric mixer?
Thank you!
I've done it both ways--by hand and in my kitchenaid. The key is, as with all cakes, not to over mix it. Just stir together until well-combined.
My family has made carrot cake with baby food for generations! We add chopped walnuts too! Use a bundt pan and serve buttered like a banana bread. No need for frosting. It is soooo good.
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