Best 3 Mums Baby Food Carrot Cake Recipes
Carrot cake is a moist and flavorful cake that is perfect for any occasion. It is made with grated carrots, sugar, flour, baking powder, baking soda, salt, eggs, oil, and spices. The cake is typically frosted with a cream cheese frosting, but it can also be frosted with a simple glaze or whipped cream. This article provides two recipes for carrot cake: a classic carrot cake recipe and a healthier carrot cake recipe. The classic carrot cake recipe uses all-purpose flour, white sugar, and butter, while the healthier carrot cake recipe uses whole wheat flour, brown sugar, and coconut oil. Both recipes are easy to follow and result in a delicious and moist carrot cake.
In addition to the two carrot cake recipes, this article also provides a recipe for cream cheese frosting. The cream cheese frosting is made with cream cheese, butter, sugar, and vanilla extract. It is a rich and creamy frosting that pairs perfectly with carrot cake. For those who are looking for a healthier alternative to cream cheese frosting, this article also provides a recipe for a maple glaze. The maple glaze is made with maple syrup, butter, and vanilla extract. It is a light and flavorful glaze that adds a touch of sweetness to carrot cake.
BABY FOOD CARROT CAKE
Steps:
- Heat the oven to 350 F. Grease and flour a 13 x 9 x 2-inch baking pan.
- In a medium bowl, mix eggs, sugar, and oil together until well blended.
- Add the dry ingredients and vanilla extract and beat until just blended.
- Fold in the baby food .
- Pour the mixture into the prepared baking pan.
- Bake for 40 to 45 minutes until a cake tester comes out with a few moist crumbs.
- In a bowl of a stand mixer or using a hand mixer, cream together the margarine (or butter) and cream cheese at medium speed.
- On low speed, add the confectioners' sugar and the milk.
- Mix until smooth and creamy. Add more milk as needed to create a spreadable frosting.
Nutrition Facts : Calories 479 kcal, Carbohydrate 65 g, Cholesterol 55 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, Sodium 386 mg, Sugar 46 g, Fat 23 g, ServingSize 12 Servings, UnsaturatedFat 0 g
CARROT CAKE WITH BABY FOOD CARROTS
I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!
Provided by garricks
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cake method: Preheat oven to 350ºF.
- Grease and flour a 9x13 baking pan.
- Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
- Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
- Pour the batter into the prepared pan.
- Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely; prepare icing in the meantime.
- -------.
- Icing Method: In a medium bowl, combine final three ingredients.
- Beat until smooth and fluffy.
- Ice completely cooled cake.
- Grab your own piece before anyone else knows it's done!
Nutrition Facts : Calories 612.9, Fat 26.5, SaturatedFat 5.5, Cholesterol 82.8, Sodium 405.8, Carbohydrate 90.1, Fiber 1.3, Sugar 72, Protein 5.6
BABY FOOD PINEAPPLE COCONUT CARROT CAKE
This incredibly moist carrot cake is brimming with yummies, like pineapple, coconut and walnuts! And the best thing about it is...NO GRATING CARROTS...that's where the baby food thing comes into play!!! Try it, you'll love it and never grate carrots again..at least not for cake :)
Provided by Karen..
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake: Preheat oven to 350 degrees.
- In a large mixing bowl, combine dry ingredients and mix well.
- Add oil, eggs and baby food and mix on low speed until well combined.
- Fold in pineapples, nuts and coconut.
- Pour into 2- 9 inch greased and floured pans.
- Bake for about 35 minutes or until center tests done.
- Cool for 15 minutes on wire rack and then remove from pans.
- Cool completely before filling and frosting.
- Frosting: In a large bowl, beat cream cheese and butter until smooth.
- Add vanilla and confectioner's sugar and beat until desired spreading consistency.
- Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
- If you have any left, store in the refrigerator!
Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8
Tips:
- Use fresh, high-quality carrots: Sweeter, more flavorful carrots will result in a more delicious cake.
- Peel and grate the carrots finely: This will help them blend into the cake batter evenly and create a smooth texture.
- Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a loaf pan: This will help to create a moist, evenly cooked cake.
- Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
- Use a cream cheese frosting: The tanginess of cream cheese pairs perfectly with the sweetness of the carrot cake.
- Decorate the cake with carrot shavings, chopped nuts, or sprinkles: This will add a festive touch to your cake.
Conclusion:
Mum's Baby Food Carrot Cake is a delicious, nutritious, and easy-to-make treat that is perfect for babies, toddlers, and adults alike. The cake is moist, flavorful, and packed with healthy ingredients like carrots, applesauce, and whole wheat flour. It is also free of refined sugar, making it a healthier choice for your family. So next time you're looking for a sweet treat, try this carrot cake recipe. You won't be disappointed!
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