Years ago, I was searching for the best carrot cake recipe I could find, and after trying several, I decided to take the best ingredients out of all the recipes and make up my own version. This is what I came up with and I must say, I have never tasted a better carrot cake! The carrot baby food adds moisture and a nice color, the whole wheat flour gives it heartiness, the pineapple and lemon extract adds great flavor and I love the pecans instead of the traditional walnut, but you could do walnuts. Hope you enjoy!
1Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking dish. In large bowl, beat eggs until light and lemon colored. Stir together sugar and brown sugar, press out any lumps. Gradually beat into the eggs. Add oil in a thin stream, beating all the while. Stir together flours, salt, baking powder, baking soda and cinnamon. Blend into the egg mixture 1/4 cup at a time. Stir in, in this order: drained pineapple, carrot baby food, carrots and pecans. Add lemon extract. Spread batter in prepared baking dish. Bake at 350 degrees for 55-60 minutes or until cake springs back when lightly touched. Cool in the pan on a wire rack. Frost with Cream Cheese Frosting
2For Cream Cheese Frosting:
Mix, softened cream cheese and butter and blend until smooth. Add vanilla and milk. Stir in powdered sugar beating until smooth.