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Moist carrot cake recipe baby food


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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Gordon Ramsay's Juicy Carrot Cake

All Publications Recipes Good Choice Collections Life Hacks Q&A

Time - 2 hours: 30 minutes to prepare and 1.5 hours to bake

Difficulty - Easy

Carrot cake:

Whole wheat flour

200 gr.

Ground spice mix for baking (cinnamon, cardamom, nutmeg, cloves)

1 tbsp.

Soda

1 tsp.

Carrot

225 gr.

Brown cane sugar

250 gr.

Sunflower oil

150 ml. nine0003

Finely grated zest

1 orange

Egg

2 pcs.

Kishmish

110 gr.

Coconut flakes

50 gr.

Hazelnut

50 gr.

Orange juice

0.5 pcs.

Lemon juice

1 tbsp.

Carrot cake is the favorite dessert in England and the USA. America even has National Carrot Cake Day on February 3rd. Today we will prepare a pie according to one of the best recipes - the way his mother cooked the famous chef Gordon Ramsay. nine0003

Additional accessories:

  • Square or rectangular baking form
  • Pekarskaya paper
  • Vennik or mixer
  • Stevele
  • Culinary spatula
    • 9000 Inelentients for 10 sores: incredents: incredents 200 g
  • A mixture of ground spices for baking (cinnamon, cardamom, nutmeg, cloves) - 1 tbsp. l.
  • Soda - 1 tsp
  • Carrot - 225 g
  • Brown Cane Sugar - 250 g
  • Sunflower Oil - 150 ml
  • Finely grated zest - from 1 large orange
  • Egg - 2 pcs.
  • Kishmish - 110 g
  • Coconut - 50 g
  • Hazelnut - 50 g
  • Juice of ½ large orange l.

    • The best cake pan is metal

    Although ceramic, glass, silicone molds are available, choose metal ones for baking cakes and muffins. For the manufacture of molds, carbon steel is usually used - it is durable, does not oxidize, and harmful substances do not get into food. This material warms up quickly and evenly, thanks to which the dough rises well. Pies are fluffy, with a golden crispy crust. The time given in the recipe also usually corresponds to cooking in a metal mold. It happens that pies stick to the walls of such dishes, but this is easily solved. It is enough to purchase dishes with a non-stick coating or lay baking siliconized paper on the bottom of the mold. nine0003

    For baking, it is very convenient to use detachable forms - they consist of a bottom and a side with a lock. Once the cake is out of the oven, simply release the latch to release the sides of the pan from the bottom, and the cake doesn't need to be shaken out for fear of damage.

    Why is carrot cake the most popular dessert in the world?

    At the beginning of the 20th century, carrot cake was distributed mainly in England. But during World War II, sugar became a rarity, and the war stocks of canned carrots were formidable and had to be sold. The British Ministry of Health began to advertise carrots as the most useful product possible (which is close to the truth). Confectioners began to practice inventing recipes, the same was done by housewives, adding spices, fruits, nuts. A simple carrot cake has become a real delicacy! Today there are several hundred recipes - from a vegetarian cake without butter and eggs to a wonderful puff cake with cream and cream cheese, decorated with nuts and marzipan carrots. nine0003

    Scientists from Oxford recently published data on the amazing healing properties of carrots: eating 200 g of the root vegetable once a day for three weeks reduces blood cholesterol levels and increases bile secretion.

    Cooking carrot cake according to Gordon Ramsay's recipe

    Delicious and at the same time simple dessert we prepared according to Ramsay's book "Chef's Secrets". He writes: “This wonderful juicy pie takes me back to my childhood and tastes like my mom’s carrot cake. It is prepared easily and simply, does not contain dairy products, but it has a lot of fiber, vitamins and minerals. Here, Mom, this is for you!” nine0003

    1. Mix flour with spices and baking soda.
    2. Peel and grate the carrots on a coarse grater.
    3. Using a mixer or whisk, beat the sugar, oil and orange zest until smooth.
    4. Whisking continuously, add the eggs one at a time until the mixture is light and fluffy.
    5. Add flour, soda and spices, mix until smooth.
    6. Add grated carrots, raisins, shredded coconut and lightly chopped hazelnuts to the batter. nine0069
    7. Grease a rectangular baking dish with oil and line the inside with siliconized baking paper.
    8. Pour the mixture into the prepared pan and smooth out.
    9. Place the dish in the oven, preheated to 150°C, and bake for about an hour and a half.
    10. Readiness is determined with a wooden skewer, there should be no dough left on it, and the cake should feel dense to the touch.
    11. While the cake is cooking, lightly heat the orange and lemon juice in a small saucepan and dissolve the remaining sugar in it. nine0069
    12. Run a knife along the sides of the pan to make it easier to remove the cake. Pierce it all over with a skewer and slowly drizzle with orange syrup so that it soaks into the dough through the holes and around the edges.
    13. Leave cake in pan until all syrup has been absorbed. Then turn it over and remove the paper.
    14. Place the cake on a wire rack and let cool completely. You can sprinkle the surface with powdered sugar or apply stripes of glaze.

    Gordon Ramsay's juicy and fragrant pie should be stored in a tightly sealed container. Serve it with tea, cut into rectangular pieces. nine0003

    Dishes and tools for preparation:

    GIPFEL CARROT 9780

    GIPFEL MARBLE OF GIPFEL

    Baking GIPFEL OVEN 1890

    GIPFEL 2829 9000 9000

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