Paula's StoryVery moist cake because of the baby food, the icing is awesome!
all purpose flour
1 1/4 c
large jars baby food carrots
butter, unsalted room temp
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package cream cheese, softened
walnuts or pecans crushed for top optional
1For Cake: Combine sugar and eggs, mix well. Add remaining ingredients. Spray 10x15 glass baking dish with spay oil and bake at 350 for about 30 minutes, until cake is firm in center. Cool completely
2Icing: After cake has cooled, mix all ingredients except optional nuts. Spread on cake and sprinkle with nuts.
Cyndi Tilley cynditilley - Aug 20, 2010
Paula, I have this recipe and it is so easy and sooo good and you don't have to shred any carrots!
Fern Slotman CookinGFerN - Aug 20, 2010
I'll have to make this for my dear hubby as he loves Carrot Cake but hates it when they put raisins in it. This has no raisins.
Barb Haar grammabarb - Aug 27, 2010
This was the original carrot cake as I knew it back in the 50's. Haven't been able to find the recipe until now. Thanks.
Judy Butler LILHOMEMAKR - Sep 4, 2010
Having trouble finding the #3 jars of carrot baby food. Food Lion used to carry them, but lately I haven't been able to find them anywhere. Anyone have any suggestions.
Marie Alexander marie14513 - Oct 1, 2010
This is a great idea! Love the idea of baby food!! I will have to try this.. But i will use raisins in mine!!