mum's baby food carrot cake
(2 ratings)
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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(2 ratings)
yield
serving(s)
cook time
45 Min
method
Bake
Ingredients For mum's baby food carrot cake
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3 lgeggs
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1 tspbaking powder
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1 cvegetable oil
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2 tspcinnamon, ground
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2 tspbaking soda
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1/2 tspsalt
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1 1/2 csugar
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2 cflour (mum always used all purpose)
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2 jarjunior size baby food carrots (or 1 small jar of each carrots, applesauce & apricots as a variant)
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1 1/2 tsppure vanilla extract (or imitation)
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2 Tbspfresh grated carrot (optional if you like a little texture in your cake)
How To Make mum's baby food carrot cake
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1Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
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2Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
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3Cool 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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