Best 3 Baby Food Carrot Cake Recipes

Carrot cake is a classic dessert that is enjoyed by people of all ages. It is a moist and flavorful cake that is perfect for any occasion. This article provides recipes for three different carrot cakes: a classic carrot cake, a gluten-free carrot cake, and a vegan carrot cake. Each recipe is easy to follow and yields a delicious and moist carrot cake. The classic carrot cake recipe is made with all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, eggs, vegetable oil, carrots, and pineapple. The gluten-free carrot cake recipe uses almond flour, coconut flour, tapioca flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, eggs, coconut oil, carrots, and pineapple. The vegan carrot cake recipe uses all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, flax eggs, vegetable oil, carrots, and pineapple. All three recipes are topped with a cream cheese frosting.

Check out the recipes below so you can choose the best recipe for yourself!

MUM'S BABY FOOD CARROT CAKE

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

Ingredients

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.

BABY FOOD CARROT COCONUT PINEAPPLE CAKE

Baby Food Carrot Coconut Pineapple Cake image

This moist cake is great and no grating carrots. Try it, you will love it!

Provided by Anita Hoffman

Categories Cakes

Time 50m

Number Of Ingredients 16

Ingredients

2 c flour
2 c sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1-1/2 c oil
4 large eggs
2 jar(s) (6 ounce) carrot baby food
1 can(s) (8 ounce) crushed pineapple, well drained
1 c chopped walnuts
1 c flaked coconut
CREAM CHEESE FROSTING
1 pkg (8 ounce) cream cheese, softened
1/2 c butter, softened
2 tsp vanilla
4 c powdered sugar

Steps:

1. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed. Fold in pineapple, nuts and coconut.
2. Put into 2- 9 inch greased and floured pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes on wire rack and then remove from pan. Cool completely before frosting.
3. FROSTING: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. Frost and sprinkle with additional chopped walnuts and coconut, if desired.

CARROT CAKE SQUARES (BABY FOOD)

Carrot Cake Squares (Baby Food) image

This is very moist and a crowd pleaser. I have been making this for over 20 years. Cooling time not included.

Provided by Chicagoland Chef du

Categories Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 12

Ingredients

2 cups flour
1 1/2 teaspoons ground cinnamon
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 (6 ounce) jars strained carrot baby food
4 eggs, slightly beaten
1 1/4 cups canola oil
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350°.
Combine: flour, baking soda, salt, sugar, cinnamon, carrots and oil.
Add eggs slowly, mix thoroughly.
Spray jelly roll pan or 4 sided cookie sheet with nonstick cooking spray, dust with flour.
Pour batteer into prepared pan. Bake 30-40 minutes or until center is done.
Cool completely and frost.

Nutrition Facts : Calories 360.9, Fat 19.5, SaturatedFat 5.6, Cholesterol 55.8, Sodium 223.6, Carbohydrate 44.9, Fiber 0.6, Sugar 35.7, Protein 3

Tips:

Select the Right Carrots: Choose fresh, organic carrots for the best flavor and texture. Look for carrots that are firm, smooth, and brightly colored.
Steam or Roast the Carrots: Steaming or roasting the carrots intensifies their natural sweetness and brings out their vibrant color. Steaming preserves more nutrients, while roasting gives a slightly caramelized flavor.
Use a Food Processor or Blender: Puree the carrots using a food processor or blender until smooth. This ensures a consistent texture and makes it easier for babies to eat.
Add Spices and Seasonings: Experiment with different spices and seasonings to enhance the flavor of the carrot puree. Common choices include cinnamon, nutmeg, ginger, and vanilla extract.
Adjust the Consistency: The consistency of the carrot puree can be adjusted by adding breast milk, formula, or water. For younger babies, a thinner consistency is preferred, while older babies can handle a thicker puree.
Serve with Variety: Offer the carrot puree on its own or pair it with other pureed fruits and vegetables for a more diverse meal.

Conclusion:

Introducing babies to solid foods is an exciting milestone, and homemade carrot puree is a delicious and nutritious way to start. By following these tips and experimenting with different flavors and textures, you can create a carrot puree that your baby will love. Remember to always consult with your pediatrician or healthcare provider before introducing new foods to your baby's diet.