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Carrot cake recipe using baby food carrots


The BEST Carrot Cake (Made with Baby Food)

Tuesday, November 10, 2020

The BEST Carrot Cake – recipe from Full Moon BBQ in Birmingham, AL. This cake is super moist and the cream cheese frosting is to-die-for! I don’t even like carrot cake and I ate a HUGE slice of this cake! The secret ingredient in this cake is baby food. I know it sounds weird but it adds so much moisture and you don’t have any chunks of carrots in the cake. Flour, sugar, baking soda, cinnamon, salt, vanilla, eggs, oil, baby food, cream cheese, butter, and powdered sugar. Can make the cake up to a week in advance. This is PERFECT for the holidays!

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Full Moon BBQ Carrot Cake Recipe

This recipe is from Full Moon BBQ in Birmingham, AL. Their carrot cake is the BEST. They published the recipe many many years ago in the paper and a friend recently sent me a copy. Woohoo! I immediately made the cake, and it did not disappoint. It is honestly the BEST carrot cake I’ve ever eaten. The cake is super moist and the cream cheese frosting is to-die-for!

How to Make Carrot Cake with Baby Food

The secret ingredient in this cake is baby food. I know it sounds weird but it adds so much moisture and you don’t have any chunks of carrots in the cake. To make the cake from scratch, combine flour, sugar, baking soda, cinnamon, salt, vanilla, eggs, oil, and baby food. Mix well with a hand-held mixer and pour into three cake pans and bake. While the cakes are cooling, make the cream cheese frosting. Combine softened cream cheese, butter, powdered sugar, and vanilla. Mix with a hand-held mixer until light and fluffy. Once the cakes are cooled, frost them with the frosting and coat the cake with chopped pecans, if desired.

Tips & Frequently Asked Questions

  • I used Gerber 2nd Foods Carrot Baby Food. The original recipe used Gerber Stage 3 Carrots. They discontinued that product, so I went with the 2nd Foods.
  • I made this cake in three 8-inch cake pans. The cakes can be baked in any pan you wish, you will just have to adjust the cooking times.
  • You can make the cakes in advance and store them in an air-tight container overnight before frosting.
  • The baked cake layers can be frozen for later. When ready to frost the cake, thaw the cake layers and add the frosting.
  • Can carrot cake be frozen? Yes! You can freeze the frosted cake for later. Remove the cake from the freezer and let thaw on the countertop at least an hour before serving. The cake will keep 2 to 3 months in the freezer.
  • Can I personalize the cake? Sure! You can add nuts, golden raisins, or sweetened coconut to the batter. Also, feel free to add some orange extract or zest to the cream cheese frosting.
  • I coated the whole cake with chopped pecans. This is completely optional. You can coat just the top, just the sides, or none of the cake.
  • Store the frosted cake in the refrigerator. I take the cake out about 30 minutes to an hour before serving.
  • Leftover carrot cake will keep 2 to 3 days in an air-tight container in the refrigerator.
  • A decorated and uncut cake will keep up to a week in an air-tight container in the refrigerator.

Easy Dessert for the Holidays

This cake is a real show stopper. The three layers look so impressive when you cut into the cake. Not only is this cake impressive, but it is also DELICIOUS! I am not a big fan of carrot cake, but I can eat a giant piece of this cake! Make sure you have lots of friends to share this cake with, otherwise you might eat the whole thing yourself!

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Recipe

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The BEST Carrot Cake

Author: Plain Chicken

Yield: 12 people

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

The BEST Carrot Cake EVER! This cake is super moist and the cream cheese frosting is to-die-for! I don't even like carrot cake and I ate a HUGE slice of this cake! The secret ingredient in this cake is baby food. I know it sounds weird but it adds so much moisture and you don't have any chunks of carrots in the cake. Flour, sugar, baking soda, cinnamon, salt, vanilla, eggs, oil, baby food, cream cheese, butter, and powdered sugar. Can make the cake up to a week in advance. This is PERFECT for the holidays!

  • 8-inch Round Cake Pan

  • Hand Mixer

  • Kitchen-Aid Mixer

Cake
  • 2½ cups all-purpose flour
  • 2½ cups sugar
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 tsp vanilla
  • 4 eggs
  • 1 cup vegetable or canola oil
  • 3 (4-oz) jars carrot baby food (Gerber Stage 2)
Frosting
  • 1 (8-oz) package cream cheese room temperature
  • 1 stick butter room temperature
  • 2 tsp vanilla
  • 4 cups powdered sugar
  • chopped pecans for garinish
Cake

  • Preheat oven to 350ºF. Grease and flour three 8-inch round cake pans.

  • In a large bowl, combine all the ingredients for the cake. Mix well with a hand-held mixer. Divide the batter into the prepared cake pan.

  • Bake 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.

  • Allow cakes to cool for 5 minutes in the pans and then remove from pans and cool completely.

  • Once the cakes have cooled, frost with Cream Cheese Frosting. Garnish cake with chopped pecans, if desired.

Frosting

  • In a bowl, combine cream cheese, butter, powdered sugar, and vanilla.

  • Mix with a hand-held mixer until light and fluffy.

  • I used Gerber 2nd Foods Carrot Baby Food. The original recipe used Gerber Stage 3 Carrots. They discontinued that product, so I went with the 2nd Foods.
  • I made this cake in three 8-inch cake pans. The cakes can be baked in any pan you wish, you will just have to adjust the cooking times.
  • You can make the cakes in advance and store them in an air-tight container overnight before frosting.
  • The baked cake layers can be frozen for later. When ready to frost the cake, thaw the cake layers and add the frosting.
  • You can freeze the frosted cake for later. Remove the cake from the freezer and let thaw on the countertop at least an hour before serving. The cake will keep 2 to 3 months in the freezer.
  • You can add nuts, golden raisins, or sweetened coconut to the batter. Also, feel free to add some orange extract or zest to the cream cheese frosting.
  • I coated the whole cake with chopped pecans. This is completely optional. You can coat just the top, just the sides, or none of the cake.
  • Store the frosted cake in the refrigerator. I take the cake out about 30 minutes to an hour before serving.
  • Leftover carrot cake will keep 2 to 3 days in an air-tight container in the refrigerator.
  • A decorated and uncut cake will keep up to a week in an air-tight container in the refrigerator.

Did you make this recipe?Mention @plainchicken or tag #plainchicken!

Steph

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Baby Food Carrot Cake With Cream Cheese Frosting Recipe

By

Diana Rattray

Diana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats' Editorial Process

Updated on 11/17/21

BRETT STEVENS / Getty Images

This may have never occurred to you before, but baby food makes for a great secret ingredient in cake, especially in this carrot cake. Half the struggle with making carrot cake is all that grating of carrots. But using jars of baby food instead of grated carrots makes this recipe super easy to prepare and bake—it's a bit of genius. Plus, it tastes great, with lots of pronounced carrot flavor.

The recipe calls for carrot baby food, or a combination of carrot, apricot, and apple baby food. You can also use pears, too. Feel free to play with the balance of ingredients if you want to use the natural sweetness of fruit purees.

Note: This cake recipe is NOT meant for babies. Baby food is simply an ingredient.

  • 3 large eggs

  • 1 1/2 cups sugar

  • 1 cup vegetable oil

  • 2 cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 2 teaspoons baking soda

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 1/2 teaspoons vanilla extract

  • 2 junior-size jars baby food carrots, or 1 small jar each of carrots, applesauce, and apricots

For the Frosting:

  • 2 tablespoons margarine, or unsalted butter, softened

  • 3 ounces cream cheese, softened

  • 2 cups confectioners' sugar

  • 2 teaspoons milk, or more as needed

  1. Heat the oven to 350 F. Grease and flour a 13 x 9 x 2-inch baking pan.

  2. In a medium bowl, mix eggs, sugar, and oil together until well blended.

  3. Add the dry ingredients and vanilla extract and beat until just blended.

  4. Fold in the baby food.

  5. Pour the mixture into the prepared baking pan.

  6. Bake for 40 to 45 minutes until a cake tester comes out with a few moist crumbs.

  1. In a bowl of a stand mixer or using a hand mixer, cream together the margarine (or butter) and cream cheese at medium speed.

  2. On low speed, add the confectioners' sugar and the milk.

  3. Mix until smooth and creamy. Add more milk as needed to create a spreadable frosting.

Variations

Carrot cake is also delicious with some of the following optional ingredients:

  • 1/2 cup chopped toasted walnuts or pecans folded into the batter, or 1 cup walnut or pecan halves used for garnish on top of the cake
  • 1/2 cup to 3/4 cup unsweetened shredded coconut sprinkled on top of the frosted cake
  • 1/2 cup raisins folded into the batter
  • 1 small can of crushed pineapple in its juices
  • Additional spices such as ginger, cloves, allspice and/or nutmeg

How to Store and Freeze Baby Food Carrot Cake

This cake will keep, covered, at room temperature for 3 to 5 days. You can refrigerate it if desired, but it may dry out a little bit.

Carrot cake will freeze well if wrapped (try it in individual slices) in foil and placed in a zip-close freezer bag. Defrost at room temperature or in the refrigerator. Cake will keep for up to 6 months, but the sooner you consume it, the better.

Crunch Into Spring With These Carrot Recipes

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Baby food pie - recipe with step by step photos

If you still have baby pumpkin or carrot puree, then do not rush to part with it, it makes the most delicious pie. Pumpkin puree turned out to be my child's favorite, so I made a pie out of it only once. But the baby somehow went wrong with carrots, at first there was an allergy, then I transferred him to home food and I was left with a whole box of untouched carrot jars. It was then that I appreciated the benefits of using it in a pie. Firstly, unlike ordinary grated carrots, the puree is more homogeneous and, accordingly, the biscuit itself is more homogeneous. Secondly, you don’t need to bother with mashed potatoes at all, you don’t need to wash, peel and grate carrots, which saves a lot of time. Baby food pie is very appetizing, bright and slightly moist. In short, you will lick your fingers))

For the cake:

  • Baby puree (carrot or pumpkin) - 240 g
  • Flour - 1-1.5 cups (depending on the thickness of the baby puree)
  • Eggs - 2 pcs
  • Granulated sugar - ¾-1 cup
  • Vegetable oil - ½ cup (unscented)
  • Raisins - 70 g
  • Lemon or orange peel - from one lemon/orange
  • Baking powder - 1 teaspoon
  • Salt - at the end of a teaspoon

For frosting:

  • Icing sugar - ½ cup
  • Butter - 30 g
  • Milk - 1 tbsp. spoon
  • Salt - on the tip of a knife

Preparation:

So, to make this wonderful baby food pie, you first need to prepare the raisins. Rinse the raisins thoroughly and soak in boiling water for 10 minutes so that they swell a little.

In a separate bowl, combine eggs, vegetable oil, sugar, salt and baby vegetable puree.

Mix everything with a mixer and add the sifted flour and baking powder. Sifted flour will make pastries more airy.

Drain the raisins and pat them dry with a paper towel.

Place dried raisins into the mixed dough and add the zest of one lemon or orange. This time I used dried zest, which one of the spice manufacturers has recently started producing. However, it cannot be compared with fresh, so I do not recommend using it.

Gently mix the dough with a spoon and place in a baking dish. If you, like me, use a silicone mold, then you do not need to lubricate it with oil, and if it is metal, then lubricate it with a small amount of vegetable oil.

Send the cake to the oven preheated to 180 degrees for 40 minutes. Check readiness with a wooden stick. If the stick is dry, then the cake is ready, if it is wet, then let the cake stand in the oven for a little more.

When the cake is ready, take it out of the oven and let it cool down a bit, then remove it from the mold by double-turning.

In a small bowl, melt the butter for the glaze, add the milk and salt. Gradually add the powdered sugar one teaspoon at a time. Powder is added gradually so as not to miss the desired consistency. The icing should not be too thick to spread easily over the surface of the cake and should not be too runny or it will take a long time to set.

Pour the icing into the center of the cake and gradually turn it in one direction and then in the other, let the icing spread evenly over its surface. From above, while the icing has not yet hardened, sprinkle the cake with grated chocolate, nuts or confectionery sprinkles like mine.

Baby food cake is ready, serve it with unsweetened tea, milk or kefir. If you know more baby puree recipes, then by all means share them in the comments, it will be very interesting to try to cook something new.

Bon appetit!

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You have definitely not tried such a homemade carrot cake! Easy to prepare and delicious carrot dessert includes an unusual secret ingredient that makes it much easier to prepare and gives a special delicate taste. This ingredient is ready-made baby carrot puree from a jar or puree from a mixture of carrots and fruits. Your whole family will love this carrot cake!

Total cooking time: 55 minutes

Servings: 12

Main ingredients :

  • 3 large eggs

  • 270 g granulated sugar

  • 200 ml vegetable oil

  • 1 tsp. baking powder

  • 2 tsp baking soda

  • 2 tsp ground cinnamon

  • 1/2 tsp salt

  • 260 g wheat flour

  • 1.5 tsp. vanilla

  • 2 x 100 g baby puree (carrot puree or mixed carrot and other fruit puree)


Glaze ingredients :

  • 2 tbsp. l. softened margarine or butter

  • 90 g softened cream cheese

  • 280 g powdered sugar

  • 2 tsp milk (or more if needed)

Cooking progress:

Make carrot cake dough:

1. Preheat the oven to 180 degrees. Grease a 30x20x5 cm cake pan with oil.

2. In a bowl, mix eggs, sugar and vegetable oil thoroughly. Add dry ingredients and vanilla to bowl, beat ingredients until smooth.

3. Stir in the baby puree into the smooth mixture (step 2).

4. Put the finished carrot dough on a baking sheet. Bake the carrot cake for 40-45 minutes.

Prepare frosting for cake decoration:

1. Thoroughly mix 2 tbsp. l. butter or margarine and cream cheese until creamy.

2. Add powdered sugar and milk to the mixture.

3. Blend all ingredients until smooth and creamy. Add more milk if needed for a thinner glaze.

4. Decorate the finished carrot cake with white icing. Enjoy!

Energy value per serving:

  • Calories - 443

  • Fat - 25 g

  • Cholesterol - 83 mg

  • Sodium - 442 mg

  • Carbs - 53 g

  • Protein - 4 g

  • Calcium - 66 mg

Photo: 5boysbaker.

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