Baby Food Carrot Cake Recipe

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  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Yield: 12 Servings
Nutritional Guidelines (per serving)
443 Calories
25g Fat
53g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12 Servings
Amount per serving
Calories 443
% Daily Value*
Total Fat 25g 32%
Saturated Fat 4g 19%
Cholesterol 83mg 28%
Sodium 442mg 19%
Total Carbohydrate 53g 19%
Dietary Fiber 1g 4%
Protein 4g
Calcium 66mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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)

Steps to Make It

  1. Heat the oven to 350° F. Grease and flour a 13-by-9-by-2-inch baking pan.

  2. Mix eggs, sugar and oil together until well blended.

  3. Add dry ingredients and vanilla and beat until blended.

  4. Fold in the pureed carrots.

  5. Bake for 40 to 45 minutes.

  6. Frosting

  7. 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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