Recipe by Linda
"This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars."
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1 1/2 cups
3 (4 ounce) jars
carrot baby food
My entire family loves this recipe...however we've revised it a bit...we substitute an equal amount of apple sauce for the oil. Makes the cake lighter and drastically reduces the fat calories. Now if we can just make the frosting calorie free!!! : )
I did not care for this. The taste is very carrot baby food.
Let me say up, this is a very good recipe as far as ease of preparation and taste. For those reasons alone, I gave it 4 stars. But, I could not, in all good conscience, make this recipe as directed because of the high fat and sugar content. I substituted applesauce for the oil and Egg Beaters for the eggs. I used half whole wheat flour and half white flour. I cut the sugar back to 1/2 cup each and used Splenda and Brown Sugar Splenda. I like to be able to serve desserts, but without breaking the bank in terms of calories from sugar and fat. I highly recommend this recipe, but a healthier version of it.
These are outstanding! I followed the recipe (ingredient-wise) exactly. I made these with the suggested cooking time the first time and they were way too moist, but very flavorful. I made them again 5 days later and increased the cooking time by 15 minutes and they were PERFECT. Man, these are good. Thanks!
This is the best ever carrot cake! Everyone here just loved it. I made a three layer carrot cake out of the recipe with cream cheese icing. Just fabulous!
This is delicious. I didn't have a jelly roll pan so I used the biggest cake pan I had.. a little bigger than 9x13.. so I had to adjust cooking time to 40 to 45 minutes. It was more cake-like, moist and everybody loved it. I also used the whipped cream cheese frosting and sprinkled finely chopped pecans over. Thank you.
I served this for a baby homecoming party and it was a hit. This recipe is especially good for those who don't like little bits of anything in their carrot cake. It was just smooth and very tasty. I was even asked for the recipe. Didn't change the recipe a bit either!
Kids loved it. Cheaper alternative to baby food carrots is pureed steamed carrots. Just steam 2C baby carrots and put them in the blender. Other things I snuck in with the pureed carrots: juice of 1/2 orange, 1/2C applesauce, 1/2c grated coconut flakes. Added 1/2 C oatmeal to the flour. Doubled the spices. Threw in 1/2C raisins too. Baked same amount of time (30mins). Turned out perfect bars - moist and cakelike, but held together. Not gummy at all! Top with kefir cheese frosting or cream cheese frosting if regular frosting has too much sugar for you.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Bars
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 227
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