MUM'S BABY FOOD CARROT CAKE

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Mum's Baby Food Carrot Cake image

I didn't discover Cream Cheese Frosting until I was an adult and Mum and I made our first carrot cake. She came up with a recipe using baby food because there was a ready supply when my son was eating them. Simply the most moist carrot cake I've ever eaten. If I'm making the cake for our small family of 3, I usually cut the...

Provided by Sue Fitzpatrick

Categories     Cakes

Time 45m

Number Of Ingredients 11

3 large eggs
1 tsp baking powder
1 c vegetable oil
2 tsp cinnamon, ground
2 tsp baking soda
1/2 tsp salt
1 1/2 c sugar
2 c flour (mum always used all purpose)
2 jar(s) junior size baby food carrots (or 1 small jar of each carrots, applesauce & apricots as a variant)
1 1/2 tsp pure vanilla extract (or imitation)
2 Tbsp fresh grated carrot (optional if you like a little texture in your cake)

Steps:

  • 1. Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
  • 2. Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
  • 3. Cool completely before frosting with your favourite such as cream cheese, butter cream or simple french vanilla frostings. I use canned frostings for the very sporadic times I bake cakes. Mum would make her icing from scratch.

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