1 hr 10 mins
I made this cake for a going away party for some neighbors and good friends. It is a very unusual cake as it contains not only carrots, but also zucchini, and even baby food beets. Everyone, even the children really enjoyed this cake and they never knew the cake contained such peculiar ingredients. I found the original version of this recipe in a Taste of Home magazine and this is my adaptation (I added the baby foods in particular). You may simply ice the cake with the cream cheese frosting and serve, or if you know how to use decorating tips, decorate this like a vegetable garden using tinted decorator's icing. Prep time is really a guess - I use a food processor to grate my veggies. There is also cooling time between baking and icing. Plan on quite a bit more prep time if you plan to decorate the cake as well. This cake makes 12 large servings or 24 party size smaller slices.
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Units: US | Metric
- 1 cup canola oil or 1 cup safflower oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup finely shredded raw carrot
- 2 (4 ounce) jars carrot baby food
- 1 cup finely shredded zucchini, unpeeled
- 1 (4 ounce) jar beet baby food
- 1 1/2 cups chocolate chips
- 1In a large mixing bowl, beat together oil, eggs, sugar, and vanilla.
- 2Combine flour, baking powder, cinnamon, and salt in another bowl.
- 3Add flour mixture to egg mixture and mix well.
- 4Stir in baby foods and grated vegetables.
- 5Add chocolate chips and mix together well.
- 6Pour into a greased and floured 9x13" baking pan.
- 7Bake in a preheated oven at 350 F for 35-40 minutes, or until cake tests done with a toothpick.
- 8Cool 15 minutes before removing from pan to cool completely.
- 9Make sure cake is completely cooled before icing.
- 10Combine cream cheese,butter,and vanilla using an electric mixer.
- 11Gradually add powdered sugar and mix until smooth; there may be extra powdered sugar- only use as much as you need to get the consistency of frosting that you prefer.
- 12Ice the cake with the cream cheese frosting.
- 13Cover with plastic wrap- using toothpicks poked in several spots atop the cake to keep the plastic from touching the frosting.
- 14This cake requires refrigeration once iced.
- 15You may let it come to room temperature before serving, but store leftovers in the fridge.
- 16If desired, garnish with candy make to look like little vegetables and some chopped nuts or grated coconut or just leave plain.
- 17NOTE:If you are planning to decorate the cake, ice the cake first with the cream cheese frosting and let chill.
- 18Then, use purchased or homemade decorator's white frosting and tint some green to make grass, some orange to make pumpkins or carrots, etc.
- 19Use decorating tips to design the cake surface like a vegetable garden or as desired with the tinted frosting.
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Nutritional Facts for Garden Patch Carrot Cake
Serving Size: 1 (189 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 749.1
- Calories from Fat 333
- Total Fat 37.0 g
- Saturated Fat 12.4 g
- Cholesterol 83.9 mg
- Sodium 209.2 mg
- Total Carbohydrate 102.9 g
- Dietary Fiber 2.7 g
- Sugars 82.3 g
- Protein 6.5 g