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MISSINDI
09-27-2004, 09:19 PM
Someone mentioned on the "Other" board a carrot cake recipe using jarred baby food and said it ended up making it really moist. Anyone have a tried and true recipe with this? I love, love, love Quiznos carrot cake (I know, I really should raise my bar a bit), and it is super moist. They also have a confectioner's sugar glaze on top, as opposed to the traditional cream cheese frosting, which I think adds to why I like it so much ... trying to get close to theirs. Thanks in advance!

dlaboriel
09-28-2004, 03:00 AM
Take a look at this one from Diana's Dessert. I haven't tried it but it sure look good. You can substitute the regular carrots with 12 ounces of baby food carrots. See her note.

Peachy Carrot Carrot Cake
From Diana’s Desserts
I decided to try something a little bit different by adding chopped canned peaches to a traditional carrot cake recipe. The result was a super moist cake that everyone adored, and asked for seconds. Your friends will definitely ask you for the recipe for this "peachy carrot cake". I highly recommend this delicious dessert.
Ingredients:
2 cups granulated sugar
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
4 large eggs
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 (14-ounce) can sliced peaches, with juice
1/2 cup raisins (optional)
1/2 cup chopped walnuts or pecans (optional)
2 cups shredded carrots (about 4 medium-large carrots) OR: 12 ounces carrot baby food* (see note below)

Cream Cheese Frosting (see ingredients and instructions below)

Garnish (optional)
Chopped walnuts or pecans
Instructions:
Preheat oven to 350 degrees F (180 C). Grease and lightly dust with flour two 9-inch round cake pans. Shake out any excess flour from cake pans. Set aside.

Drain peaches. Reserve juice from canned peaches and set aside. Chop peaches into 1/2-inch or so pieces. Set aside.

In a large mixing bowl, beat together sugar, oil, vanilla and eggs.

Sift together flour, baking soda, salt and cinnamon in a separate bowl. Stir flour mixture into egg mixture with a wooden spoon. Mix well.

Pour reserved juice from peaches (that you set aside) into batter. Stir chopped peaches into cake batter with a wooden spoon. Stir in raisins and chopped nuts (if using), and shredded carrots (or carrot baby food, if using) .

Pour batter evenly into prepared pans. Bake cakes on center rack of preheated 350 degree F (180 C) oven for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out with only a few crumbs. Remove the pans from oven and place them on wire racks to cool for 15 minutes. Remove the cake layers from the pans and put them on the racks to cool completely. Assemble and frost with Cream Cheese Frosting (see Cream Cheese Frosting recipe below).

To Assemble the Cake
Place one of the layers on a cake plate. Top with about one-third of the frosting and spread evenly to cover the top of the cake layer. Place the second cake layer on top of the frosting and spread the top of the cake with about one-half of the remaining frosting. Use the remaining frosting to cover the sides of the cake. Sprinkle chopped nuts over top of cake (optional). Slice into portions and serve immediately or refrigerate until ready to serve. This cake keeps well for several days.

*Note:
I have substituted jarred carrot baby food for the shredded carrots in this recipe with wonderful results, as some people don't care for the texture of shredded carrots.
I use a total of 12 ounces carrot baby food, and this seems to be the perfect amount for this recipe. I have been told that baby food carrots come in a 6-ounce jar size, but I haven't been able to find that size yet. I have found 4-ounce jars of carrot baby food and also 2.5 ounce jars of carrot baby food at my local supermarkets. Obviously, if you can find the 4-ounce jars, that would be preferable. This way you will only need 3 (4-ounce) jars instead of almost 5 (2.5-ounce) jars.

Variation:
If desired, frost only the bottom and top layer of cake with the Cream Cheese Frosting (not frosting the sides), and decorate top of cake with chopped walnuts or pecans (see photo above).

Makes 1 (2-layer cake), approximately 12 servings.

Cream Cheese Frosting

Ingredients
2 sticks (1 cup/8 oz/226 gm) unsalted butter, softened
2 (8-ounce) packages cream cheese, softened
5 cups confectioners' sugar
2 teaspoons vanilla extract

Instructions
In the bowl of an electric mixer, beat the butter and cream cheese until light and smooth. Add the confectioners' sugar, 1 cup at a time, beating well after each addition until smooth. Add the vanilla and continue to beat on high speed about 1 minute to make the frosting light and fluffy.

Makes about 5 cups frosting.

engineer
09-28-2004, 08:19 AM
I'm at work now but when I get home I can get you the recipe from the cookbook that I mentioned. It's really moist.

luv2dance
09-28-2004, 08:35 AM
Hi,
I make these all the time and they are awesome!! Everyone raves about them. I got the recipe off allrecipes.com

Carrot Cake Bars
Submitted 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." Original recipe yield: 1 - 10x15 inch jelly roll pan.

INGREDIENTS:
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

engineer
10-01-2004, 04:21 PM
MISSINDI - so sorry this took so long. Had a few disasters at work but I was eventually able to eek out some time so here it is.

1 C. Mazola Oil
2 C. Sugar
2 C. All purpose flour
3 eggs
2 t. Cinnamon
2 t. Baking soda
2 t. Vanilla
1 t. Salt
1 C. Coconut
2 jars junior Carrots
1 C. chopped nuts
1 sm can pineapple and juice

Combine and mix until well blended. Bake for 1 hour at 350 degrees. 9 x 13 inch pan

Frosting
1 3oz pkg Cream cheese
2 C powdered sugar
½ C. soft butter

Blend well.

So simple and so loaded with fat. Oh well use good fats and say it's still healthy right?
:D ;)

MISSINDI
10-01-2004, 04:58 PM
Thanks so much for the recipes -- I'm going to try them out this week... I love carrot cake, and just found out that our 2-year-old does too!