Baby Carrot Cake

Baby Carrot Cake

For those that love the taste of carrot cake, but not the carrots. This recipe uses baby food for the flavor and pineapple and nuts for a more pleasing texture.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

18

Servings

3
cups flour
1
teaspoon baking powder
1/4
teaspoon salt
1
teaspoon cinnamon
2
cup sugar
3
eggs
1 1/2
cup corn or salad oil
1
teaspoon vanilla extract
1
large jar carrot baby food
1
cup crushed pineapple with juice
1
cup coarsely chopped pecans
1
can Betty Crocker Frosting cream cheese
  1. Sift together dry ingredients except sugar in medium bowl.
  2. Beat in large bowl: eggs, oil, sugar, vanilla and baby food until light.
  3. Add pineapple.
  4. Stir in dry ingredients until blended.
  5. Stir in nuts.
  6. Pour into greased and floured 13 x 9 x 2 inch pan and bake at 350 degrees for 45 to 50 minutes or until toothpick inserted in cake comes out clean.
  7. Cool in pan on rack.
  8. Frost with Betty Crocker cream cheese frosting.
Makes Servings

Nutrition Information:

1 Serving ()