Reviewed: Jun. 5, 2009

Tasty and easy. Used 2 extra applesauce jars and only 1 cup oil.

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Reviewed: Oct. 28, 2008

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

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queenie48

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Reviewed: Oct. 5, 2008

I've been making this recipe for years, given to me by my husband's favorite aunt when I was a 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 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. 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!

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Baricat

Cooking Level: Professional

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Reviewed: Sep. 1, 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.

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Coriander

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2007

I made this recipe the way it says to; using the 9 x 13 pan. It still turned out good, it just took 30 minutes to bake all the way through. My 19 month old little girl likes them & its a good way to get her to eat some baby food since now she likes big people food. I'll make these again using different flavors of baby food. Very easy to make.

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Michele Beers

Cooking Level: Intermediate

Home Town: Kelayres, Pennsylvania, USA

Living In: South Tamaqua, Pennsylvania, USA

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Reviewed: Jan. 5, 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.

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Lori C

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Humboldt, Nebraska, USA

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Reviewed: Oct. 3, 2006

Carrot or spice...cake or bars, it doesn't matter, this is an awesome recipe. My mom's recipe was called Bingo Squares and I them love now just as much as I did back then. My entire family loves this recipe.

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DBRENNY

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

Living In: Coal Valley, Illinois, USA

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Reviewed: Oct. 5, 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.

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307

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Reviewed: Jan. 2, 2004

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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Charlu

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Reviewed: Jun. 12, 2003

Maybe I did something wrong, but I didn't get cake bars, I got cake. I thought it was OK but not something I'd make twice. I did notice that my husband ate about 1/4 of the pan for breakfast, so perhaps that says something good!

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GRADYSMOM

Home Town: Provo, Utah, USA

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Reviewed: Nov. 25, 2001

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!!!

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melbatoast

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Reviewed: Nov. 9, 2001

This was absolutely fabulous. Very moist the day I made it but even better the next few days. This is a definite A+++++. Will definitely share this with others.

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RANDB11

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Reviewed: Sep. 17, 2001

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.

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