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    You are in: Home / Recipes / Carrot Cake With Baby Food Carrots Recipe
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    Carrot Cake With Baby Food Carrots

    Carrot Cake With Baby Food Carrots. Photo by Chef #1800776824

    1/1 Photo of Carrot Cake With Baby Food Carrots

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    garricks's Note:

    I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!

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    Ingredients:

    Serves: 12

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Cake method: Preheat oven to 350ºF.
    2. 2
      Grease and flour a 9x13 baking pan.
    3. 3
      Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
    4. 4
      Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
    5. 5
      Pour the batter into the prepared pan.
    6. 6
      Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
    7. 7
      Allow the cake to cool completely; prepare icing in the meantime.
    8. 8
      -------.
    9. 9
      Icing Method: In a medium bowl, combine final three ingredients.
    10. 10
      Beat until smooth and fluffy.
    11. 11
      Ice completely cooled cake.
    12. 12
      Grab your own piece before anyone else knows it's done!

    Browse Our Top Cake Fillings and Frostings Recipes

    Ratings & Reviews:

    • on October 25, 2012

      45

      It does make fantastic cupcakes. I love this way of making carrot cake, it is so easy. I made some modifications to the recipe as it is here to fit my personal tastes:
      1. I replaced the oil with apple sauce 1:1. The last time I made these as cup cakes the bottoms were very greasy and while they didn't stick to the liner, they were ugly to look at. Replacing the oil eliminated this problem and also cuts calories by a lot.
      2. I added about an .125 tsp of nutmeg. It's fall after all and nutmeg and fall just go together for me.
      3. I added 1 large carrot (shredded). The store I went to was almost sold out of baby food, so I had to compromise.
      4. Instead of 2 cups of white sugar, I did 1 cup of white and 1 cup of brown. I think it just gives the finished cake a better flavor. It might just be my obsession with brown sugar, though.
      5. Long ago I found that Cream cheese with about .25 -.5 cup powdered sugar (just enough to make it stiff) and a little vanilla is all you need for frosting. I really dislike overly sweet frosting.
      I got about 20 cupcakes out of the recipe, but that is because I just guess at how much is in each cup. They took about 20 minutes at 350.
      If you stumble across this, I hope you enjoy it! It's a fairly quick batter to put together so its great for any of those last minute baked goods needs.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2011

      55

      First off I need to tell you that I much prefer my own recipe for carrot cake, chuck full of shredded carrots & with a glaze rather than a cream cheese frosting! That said, I gave your recipe a 5-star rating because, ALL those who tasted it (I made it for neighbors & friends) all enjoyed it very much, so what can I say but that it's a winner around here! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot Cake With Baby Food Carrots

    Serving Size: 1 (167 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 612.9
     
    Calories from Fat 238
    38%
    Total Fat 26.4 g
    40%
    Saturated Fat 5.5 g
    27%
    Cholesterol 82.8 mg
    27%
    Sodium 405.7 mg
    16%
    Total Carbohydrate 90.1 g
    30%
    Dietary Fiber 1.3 g
    5%
    Sugars 72.0 g
    288%
    Protein 5.5 g
    11%

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