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.
(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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