Mums Baby Food Carrot Cake Recipes

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

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

BABY FOOD CARROT CAKE

Steps:

• Heat the oven to 350 F. Grease and flour a 13 x 9 x 2-inch baking pan.
• In a medium bowl, mix eggs, sugar, and oil together until well blended.
• Add the dry ingredients and vanilla extract and beat until just blended.
• Fold in the baby food .
• Pour the mixture into the prepared baking pan.
• Bake for 40 to 45 minutes until a cake tester comes out with a few moist crumbs.
• In a bowl of a stand mixer or using a hand mixer, cream together the margarine (or butter) and cream cheese at medium speed.
• On low speed, add the confectioners' sugar and the milk.
• Mix until smooth and creamy. Add more milk as needed to create a spreadable frosting.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
• Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

EASY CARROT CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
• Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.
• Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.
• To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

BABY FOOD CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting.

BABY FOOD CAKE

Steps:

• Mix all the ingredients together well.
• Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
• Frost with cream cheese frosting or dust with powdered sugar.