Best Carrot Cake Squares Baby Food Recipes
BABY FOOD CAKE BARS
A wonderfully moist alternative to carrot cake. I remember begging Mom to make these when I was a child. Top with cream cheese icing.
Provided by Lori Knapp Caspers
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
- In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Nutrition Facts : Calories 478.6 calories, Carbohydrate 53.1 g, Cholesterol 46.5 mg, Fat 28.7 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 426.3 mg, Sugar 35 g
FROSTED CARROT BARS
Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient-baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."-Rita Pearl, Norwalk, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.
Nutrition Facts :
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
CARROT BARS
Steps:
- Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
- Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
- Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
- Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 28.8 g, Cholesterol 41.1 mg, Fat 18.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 217.8 mg, Sugar 21.6 g
CARROT CAKE WITH BABY FOOD CARROTS
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!
Provided by garricks
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
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!
Nutrition Facts : Calories 612.9, Fat 26.5, SaturatedFat 5.5, Cholesterol 82.8, Sodium 405.8, Carbohydrate 90.1, Fiber 1.3, Sugar 72, Protein 5.6
EASY CARROT CAKE BARS
Deliciously moist carrot bars and so easy and fast by using baby food carrots instead of shredded carrots. These have been a hit with my family and friends for many years!
Provided by sra683
Categories Dessert
Time 45m
Yield 2 each, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients for bars in large mixing bowl.
- Beat until smooth.
- Pour into greased 9"x 13" cookie sheet or large oblong pan.
- Bake at 350 degrees for 30 minutes.
- Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
- Cut in squares and serve.
- Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Nutrition Facts : Calories 309.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 74.4, Sodium 637.1, Carbohydrate 66.9, Fiber 1.7, Sugar 41.2, Protein 6
SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
This soft Sheet Pan Carrot Cake makes enough to feed a crowd! This recipe uses a secret ingredient instead of shredded carrots. Topped with a fluffy cream cheese frosting, this dessert will leave everyone wanting the recipe.
Provided by Camille Beckstrand
Categories Dessert
Time 50m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- In a large bowl, beat eggs and oil for 2 minutes.
- In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
- Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
- While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
- Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
- Gently spread the frosting on the cake using a spatula.
- Cut into squares and serve.
Nutrition Facts : Calories 238 kcal, Carbohydrate 32 g, Protein 2 g, Fat 12 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 25 mg, Sodium 111 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
GRAMMY'S CARROT CAKE BARS
My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.
Provided by Damaris Phillips
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
- In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
- Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.
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