Recipe by Patty
"You will enjoy this delicious and moist cake made with carrot baby food. I'm very proud to share this recipe with everyone because I won an award ribbon at our county fair. Decorate with cream cheese frosting and chopped pecans."
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1 1/2 teaspoons
1 1/2 cups
3 (4 ounce) jars
carrot baby food
This recipe is outstanding. Although what started out a disaster turned out to be an even bigger success. When I tried to get the cake out of the pan it broke apart into 4 sections. I was in tears because I couldn't serve it on Easter the way it looked. My husband sampled it and said it was the best carrot cake ever and I HAD to serve it...so this is what we did. I broke the cake up into bite size cubes and layered it in a clear bowl as follows... cake pieces, drained pineapple chunks and Whipped Cream Cream Cheese Frosting. I repeated the layers 2 more times. The frosting recipe is on this web site also and it is also fantastic. It was a huge success and people asked for the recipe. I think I'll always serve it this way from now on!!!
How this won an award...I will never know!!!! Run from this recipe!!!!
AWSOME! My family and I loved this cake! Extremely moist, GREAT flavor...and, with a few changes, it's semi-healthy too! All I did differently was: I added a little allspice to the flour mixture.
Used only 1 cup of vegetable oil (HIGHLY reccomended - it was plenty moist)
Used about 1 1/2 cups sugar (I thought it was the perfect amount of sweetness, especially with the frosting..by the way, my frosting had one package of cream cheese, half a stick of butter, 1 1/4 cup powdered sugar, and 1 tsp. orange extract. Sometimes I add orange zest too. Orange is a GREAT flavor with carrot cake.) Instead of baby food, I used extra grated carrots. I reccommend adding extra carrots even if you use baby food, since 1/2 cup isn't very much.
Didn't put any pecans in the batter - just on top of the frosting. =)
With these small changes, it was definitely a 5 star cake!!
((This recipe is VERY similar to Carrot Cake III - only this one calls for baby food, so I think I'm going to start using that recipe...not that this one isn't DELISH!))
Wonderful moist flavorful carrot cake.
Made some changes as follows:
Used less oil 1 1/3 cups; eliminated coconut; decreased baby food to 7 oz.; increased grated carrots to 1 cup; added a little nutmeg.
Baked for 40 minutes in two regular round cake pans as to make a traditional birthday cake.
Frosted with Cream Cheese Frosting II (added extra cup of confectioner's sugar)
I tried 3 other carrot cake recipes on this site, took one bite and tossed the cakes each time. I almost didn't try this recipe because I was becoming discouraged on finding a great carrot cake. Let me say, this is THE carrot cake!! The only change I made was that after the first cake, I tried adding a cup of drained, crushed pineapple and it turned out beautifully also. Either way, if you are looking for the best carrot cake you ever ate, look no further than this!
This was a really good recipe. I also tested Sam's favorite Carrot Cake and that was really good too. It is a toss up to decide which one is better. Everyone likes both but the tally is about even to which one is better. Sam's is slightly ahead.
I see why it won-so delicious! I used mashed carrots instead of baby food.
I made these into cupcakes with cream cheese frosting for my son's birthday party. To reduce calories, I substitute 1/2 cup oil with unsweetened applesauce and 1/2 cup of sugar with splenda. They still came out really moist! My only issue was that I did not enjoy the chewiness of the coconut flakes. Next time I think I will pulverize them in the food processor first so the pieces are minuscule. The cupcakes were enjoyed by everyone.
* Percent Daily Values are based on a 2,000 calorie diet.
Pat's Award Winning Carrot Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 337
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