baby food carrot coconut pineapple cake

(1 rating)
Recipe by
Anita Hoffman
Holland, PA

This moist cake is great and no grating carrots. Try it, you will love it!

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For baby food carrot coconut pineapple cake

  • 2 c
    flour
  • 2 c
    sugar
  • 2 tsp
    baking soda
  • 2 tsp
    cinnamon
  • 1 tsp
    salt
  • 1-1/2 c
    oil
  • 4
    large eggs
  • 2 jar
    (6 ounce) carrot baby food
  • 1 can
    (8 ounce) crushed pineapple, well drained
  • 1 c
    chopped walnuts
  • 1 c
    flaked coconut
  • CREAM CHEESE FROSTING
  • 1 pkg
    (8 ounce) cream cheese, softened
  • 1/2 c
    butter, softened
  • 2 tsp
    vanilla
  • 4 c
    powdered sugar

How To Make baby food carrot coconut pineapple cake

  • 1
    In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed. Fold in pineapple, nuts and coconut.
  • 2
    Put into 2- 9 inch greased and floured pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes on wire rack and then remove from pan. Cool completely before frosting.
  • 3
    FROSTING: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. Frost and sprinkle with additional chopped walnuts and coconut, if desired.

Categories & Tags for Baby Food Carrot Coconut Pineapple Cake:

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