Baby Food Cake Bars

14
uncrnghst 0

"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

1 h servings 479 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

14
  1. 15 Ratings

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Most helpful positive review

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."...

Most helpful critical review

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 speci...

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 speci...

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."...

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 su...

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" bu...

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

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.

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 ...

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 cr...

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