|Nutritional Guidelines (per serving)|
|Servings: 12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 25g||32%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Jars of baby food make this carrot cake super easy to prepare and bake, and it tastes great! Pureed carrots or a combination of pureed carrots and other fruit may be used in this recipe.
- 3 large eggs
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 1/2 teaspoon vanilla
- 2 jars baby food carrots (junior size; or can use 1 small jar of each of carrots, applesauce, and apricots)
- For the Frosting:
- 2 tablespoons margarine (or butter, softened)
- 3 ounces cream cheese (softened)
- 2 cups powdered sugar
- 2 teaspoons milk (or more as needed)
Heat the oven to 350° F. Grease and flour a 13-by-9-by-2-inch baking pan.
Mix eggs, sugar and oil together until well blended.
Add dry ingredients and vanilla and beat until blended.
Fold in the pureed carrots.
Bake for 40 to 45 minutes.
Add 2 cups powdered sugar and 2 teaspoons milk; mix until smooth and creamy. Add more milk as needed for a spreadable frosting.
Note: This cake recipe is NOT meant for babies - baby food is simply an ingredient.
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