Mum's Baby Food Carrot Cake

Sue Fitzpatrick

By
@Dovey22

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 cake in half and freeze half and frost the rest for immediate consumption :) This cake freezes well for about a month, wrapped first in clear wrap, then foil then I put it in a plastic container to protect it. If you are freezing the cake, DO NOT frost it first.


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Comments:

Serves:

up to 20 (small servings)

Cook:

45 Min

Method:

Bake

Ingredients

3 large
eggs
1 tsp
baking powder
1 c
vegetable oil
2 tsp
cinnamon, ground
2 tsp
baking soda
1/2 tsp
salt
1 1/2 c
sugar
2 c
flour (mum always used all purpose)
2 jar(s)
junior size baby food carrots (or 1 small jar of each carrots, applesauce & apricots as a variant)
1 1/2 tsp
pure vanilla extract (or imitation)
2 Tbsp
fresh grated carrot (optional if you like a little texture in your cake)

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Canadian