mum's baby food carrot cake

★★★★★ 2 Reviews
Dovey22 avatar
By Sue Fitzpatrick
from Whitby, ON

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.

★★★★★ 2 Reviews
serves up to 20 (small servings)
cook time 45 Min
method Bake

Ingredients For mum's baby food carrot cake

  • 3 lg
  • 1 tsp
    baking powder
  • 1 c
    vegetable oil
  • 2 tsp
    cinnamon, ground
  • 2 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
  • 2 c
    flour (mum always used all purpose)
  • 2 jar
    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)

How To Make mum's baby food carrot cake

  • 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.

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