Baby Food Cake Bars Recipe - Allrecipes.com
  • READY IN 1 hr

Baby Food Cake Bars

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"A wonderfully moist alternative to carrot cake. I remember begging Mom to make these when I was a child. Top with cream cheese icing."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
  2. In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2010

I've been making this recipe for years, given to me by my husband's favorite aunt when I was a new bride. Her recipe calls for using a 17" X 11" jelly roll pan, which makes them more "bar-like." I have found that cutting back on the oil helps the texture to be less heavy. I use only 1-1/4 cup, and the rest is never missed. Also have varied the type of baby food, sometimes using sweet potatoes in place of the carrots, and peaches in place of the apricots, pears in place of applesauce, or even plums. They all make only subtle differences in flavor. Virtually any fruit or root vegetable baby food can be used successfully. You can even use plums for all 3 jars and make a delicious autumn plum cake, baked in a bundt pan (usually takes around 45-55 minutes at 350 degrees) and then glaze it. The variations are quite endless. I always frost with a cream cheese frosting, which makes a good thing even better. In fact, to us, the cream cheese frosting is a must-do. Any way you make them and serve them, they never fail to draw rave reviews. Have copies of this recipe handy, because you're going to get lots of requests!

 
Most Helpful Critical Review
Aug 29, 2002

Easy but mediocre. I made it because it sounded interesting, since I've never used baby foods in a cake as ingredients. However, it's just like a carrot or spice cake, nothing memorable or special.

 
Jan 05, 2007

Even though I am the one who submitted this recipe, I have to rate it. This is a family favorite. I have to make two batches when I make them. I do ahve a note to add to this recipe though; I submitted the wrong size pan: should be a jelly roll pan.

 
Mar 11, 2003

I use to make this recipe while working at a catering business- it was a hit there and still is. I had forgotten the recipe and was glad to find it. I do not classify this as a "carrot cake" but more a spice cake. I used this recipe to make cupcakes for my daughter's class at school and topped with cream cheese icing and decorative sprinkles for the holiday. Very moist and flavorful cake!!!

 
Oct 29, 2008

a waste of ingredients...i baked it 20 minutes longer and it still wasn't done. too much cinnamon....would not make again.

 
Oct 05, 2004

I added another 1/2 c of applesauce & decreased the oil by same amount. The men at the baby shower were afraid to try it when I said there was baby food in it; they liked it best.

 
Sep 01, 2008

I made this for my son's first birthday; he dug right in, and everyone else loved it, too. I split the batter between a 9x13 and a 1 qt casserole dish (because those are my two pans) and had cream cheese frosting optional, but the cake was so moist and delicious that the frosting was unecessary. I'll be purchasing a jelly roll pan and making this again.

 
Jan 02, 2009

This is a wonderful recipe we've enjoyed for years, though I've never added the cinnamon. I cut back on the oil a bit(to 1 1/4 cups), bake it in a jellyroll pan, and top it with a fluffy cream cheese frosting. It's more cake-like than bar-like - delicious!

 

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Nutrition

  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 53.1 g
  • 17%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 28.7 g
  • 44%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 426 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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