Recipe for carrot cake with 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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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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Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe

Published: April 11, 2022Author: Camille Beckstrand

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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.

Whenever we get together for a big family dinner we love to make this Sheet Pan Carrot Cake with Cream Cheese Frosting.

There are a LOT of people in our family (between the 6 of us sisters, there are 16 kids with two more on the way!) and this feeds a crowd.

When I am put in charge of the dessert, I love to make a dish that will feed the masses. Some of my favorites are Mom’s Famous Marshmallow Brownies or our Lunch Lady Peanut Bars – both make a ton and ALWAYS get rave reviews.

I decided to mix it up this time and make this Sheet Pan Carrot Cake topped with a fluffy cream cheese frosting.

Oh my goodness – these are so soft and flavorful and the frosting is SO GOOD.

There is a secret to making this carrot cake – you don’t use shredded carrots.

This recipe uses CARROT BABY FOOD.

Don’t be scared by the baby food – it acts kind of like applesauce does in other baked goods, keeping this cake very soft and moist with amazing flavor.

How to make carrot cake sheet cake with cream cheese frosting:

Beat eggs and oil together in a bowl.
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-in. baking pan (this is like a large baking sheet. If you use a smaller pan, like a 9×13″ baking pan, you will have to cook it for much longer. This recipe is written for a sheet pan).
Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
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 confectioners’ 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.

How to frost sheet cake Carrot Cake:

Before you frost this cake, make sure that the cake is completely cooled. I will sometimes even make this cake the day before and then frost it the next day.

The recipe provided in this recipe does make for a thick layer of frosting on the bars (my family LOVES frosting), but if you prefer less frosting you can cut the recipe in half.

Once I get the frosting all mixed together, I will pour it on top of the cooled cake then using a large spatula, I push the frosting to the edges. Then I just run the spatula up and down the cake to make sure it’s evenly dispersed on the cake (and to give it pretty lines).

Once the cake is frosted, I would recommend keeping the cake in the fridge. These bars are delicious served cold.

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Other sheet pan desserts to try:

Sheet Pan Chocolate Chip Bars
Sheet Pan Hawaiian Poke Cake
Sheet Pan Funfetti Cookie Bars
White Texas Sheet Cake
Easy Lemon Sheet Cake

Serves: 35

Sheet Pan Carrot Cake with Cream Cheese Frosting Recipe

4.50 from 2 votes

Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Print Pin

3 large eggs
1¼ cup vegetable oil
2 cups flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
12 ounces carrot baby food 3 ( 4 ounce jars )

Frosting

8 ounces cream cheese 1 package, softened
½ cup butter softened
¼ cup milk
1 teaspoon vanilla
4 cups powdered sugar

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.

Don’t be scared by the baby food – it acts kind of like applesauce does in other baked goods, keeping this cake very soft and moist with amazing flavor.

Calories: 238 kcal · Carbohydrates: 32 g · Protein: 2 g · Fat: 12 g · Saturated Fat: 9 g · Trans Fat: 1 g · Cholesterol: 25 mg · Sodium: 111 mg · Potassium: 62 mg · Fiber: 1 g · Sugar: 26 g · Vitamin A: 1999 IU · Vitamin C: 1 mg · Calcium: 26 mg · Iron: 1 mg

Large Bowl (2)
Mixing Bowl
15x10x2 Sheet Pan
Wire Rack

Recipe Details

Course: Dessert

Cuisine: American

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Meet the Author: Camille Beckstrand

Camille lives in Northern Utah with her husband Jared and their four kids. She’s the blog's resident SEO expert and loves listening to true crime podcasts, finding the best nachos in every city, and spending time with her family.

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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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