Best Baby Food Carrot Coconut Pineapple Cake Recipes

Baby Food Pineapple Coconut Carrot Cake image

Provided by Karen..

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 (6 ounce) jars carrot baby food
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups confectioners' sugar

Steps:

Cake: Preheat oven to 350 degrees.
In a large mixing bowl, combine dry ingredients and mix well.
Add oil, eggs and baby food and mix on low speed until well combined.
Fold in pineapples, nuts and coconut.
Pour into 2- 9 inch greased and floured pans.
Bake for about 35 minutes or until center tests done.
Cool for 15 minutes on wire rack and then remove from pans.
Cool completely before filling and frosting.
Frosting: In a large bowl, beat cream cheese and butter until smooth.
Add vanilla and confectioner's sugar and beat until desired spreading consistency.
Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
If you have any left, store in the refrigerator!

Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8

Baby Food Carrot Coconut Pineapple Cake image

Provided by Anita Hoffman

Categories Cakes

Time 50m

Number Of Ingredients 16

2 c flour
2 c sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1-1/2 c oil
4 large eggs
2 jar(s) (6 ounce) carrot baby food
1 can(s) (8 ounce) crushed pineapple, well drained
1 c chopped walnuts
1 c flaked coconut
CREAM CHEESE FROSTING
1 pkg (8 ounce) cream cheese, softened
1/2 c butter, softened
2 tsp vanilla
4 c powdered sugar

Steps:

1. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed. Fold in pineapple, nuts and coconut.
2. Put into 2- 9 inch greased and floured pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes on wire rack and then remove from pan. Cool completely before frosting.
3. FROSTING: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. Frost and sprinkle with additional chopped walnuts and coconut, if desired.