Baby Food Pineapple Coconut Carrot Cake

PINEAPPLE CARROT CAKE

Pineapple Carrot Cake image

This is a very moist cake and very simple as it uses two jars of carrot baby food instead of fresh carrots that need to be grated!

Provided by Juenessa

Categories Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
2 (6 ounce) jars carrot baby food
1 (8 ounce) can crushed pineapple, drained
1/2 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
additional chopped walnuts (optional)

Steps:

In a mixing bowl, combine the dry ingredients.
Add the oil, eggs and baby food; mix on low speed until well blended.
Stir in pineapple and nuts.
Pour into two greased and floured 9-in. round baking pans.
Bake at 350° for 30-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a mixing bowl, beat cream cheese and butter until smooth.
Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency.
Spread between layers and over top and sides of cake.
Garnish with nuts if desired.
Store in the refrigerator.

Nutrition Facts : Calories 965, Fat 56, SaturatedFat 16.1, Cholesterol 133.9, Sodium 662.9, Carbohydrate 111.9, Fiber 2.1, Sugar 88.9, Protein 8.2

PAT'S AWARD WINNING CARROT CAKE

Pat's Award Winning Carrot Cake image

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.

Provided by Patty

Categories Desserts Cakes Carrot Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
3 teaspoons ground cinnamon
1 ½ teaspoons salt
1 ½ cups vegetable oil
2 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 ounce) jars carrot baby food
½ cup grated carrot
1 cup flaked coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 573.4 calories, Carbohydrate 56.5 g, Cholesterol 62 mg, Fat 37.4 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 7 g, Sodium 555.5 mg, Sugar 37.5 g

PINEAPPLE CARROT CAKE

Pineapple Carrot Cake image

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 ounces each ) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts and edible blossoms, optional

Steps:

In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.

BABY FOOD CARROT COCONUT PINEAPPLE CAKE

Baby Food Carrot Coconut Pineapple Cake image

This moist cake is great and no grating carrots. Try it, you will love it!

Provided by Anita Hoffman

Categories Cakes

Time 50m

Number Of Ingredients 16

Ingredients

2 c flour
2 c sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1-1/2 c oil
4 large eggs
2 jar(s) (6 ounce) carrot baby food
1 can(s) (8 ounce) crushed pineapple, well drained
1 c chopped walnuts
1 c flaked coconut
CREAM CHEESE FROSTING
1 pkg (8 ounce) cream cheese, softened
1/2 c butter, softened
2 tsp vanilla
4 c powdered sugar

Steps:

1. In a large mixing bowl, combine dry ingredients and mix well. Add oil, eggs and baby food and mix on low speed. Fold in pineapple, nuts and coconut.
2. Put into 2- 9 inch greased and floured pans. Bake at 350 degrees for 35 minutes. Cool for 15 minutes on wire rack and then remove from pan. Cool completely before frosting.
3. FROSTING: In a large bowl, beat cream cheese and butter until smooth. Add vanilla and powdered sugar and beat. Frost and sprinkle with additional chopped walnuts and coconut, if desired.

BABY FOOD PINEAPPLE COCONUT CARROT CAKE

Baby Food Pineapple Coconut Carrot Cake image

This incredibly moist carrot cake is brimming with yummies, like pineapple, coconut and walnuts! And the best thing about it is...NO GRATING CARROTS...that's where the baby food thing comes into play!!! Try it, you'll love it and never grate carrots again..at least not for cake :)

Provided by Karen..

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 (6 ounce) jars carrot baby food
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups confectioners' sugar

Steps:

Cake: Preheat oven to 350 degrees.
In a large mixing bowl, combine dry ingredients and mix well.
Add oil, eggs and baby food and mix on low speed until well combined.
Fold in pineapples, nuts and coconut.
Pour into 2- 9 inch greased and floured pans.
Bake for about 35 minutes or until center tests done.
Cool for 15 minutes on wire rack and then remove from pans.
Cool completely before filling and frosting.
Frosting: In a large bowl, beat cream cheese and butter until smooth.
Add vanilla and confectioner's sugar and beat until desired spreading consistency.
Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
If you have any left, store in the refrigerator!

Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8

More about "baby food pineapple coconut carrot cake"

BABY FOOD CARROT COCONUT PINEAPPLE CAKE RECIPES

Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well. Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
From tfrecipes.com

See details

WORLD BEST FLAKES : BABY FOOD PINEAPPLE COCONUT CARROT CAKE

1 cake: preheat oven to 350 degrees. 2 in a large mixing bowl, combine dry ingredients and mix well. 3 add oil, eggs and baby food and mix on low speed until well combined.
From worldbestflakerecipes.blogspot.com

See details

BABY FOOD PINEAPPLE COCONUT CARROT CAKE RECIPE

Get full Baby Food Pineapple Coconut Carrot Cake Recipe ingredients, how-to directions, calories and nutrition review.
From recipeofhealth.com

See details

BABY FOOD CARROT CAKE - RECIPE - COOKS.COM

Step 1, Mix sugar, eggs and oil. Step 2, Add pineapple with juice, coconut, nuts and carrots; mix well. Step 3, Add flour and other ingredients. Step 4, Beat well, add vanilla; blend. Step 5, Bake in greased 13 x 9 inch pan for 45 minutes.
From cooks.com

See details

BABY FOOD CARROT CAKE: A MOIST AND DELICIOUS TREAT (VRP 144)

Baby Food Carrot Cake is an ultra-moist dessert made with strained carrots, pineapple, and coconut. Topped with cream cheese frosting, this vintage recipe is easy to prepare and perfect for any occasion.
From vintagerecipeproject.com

See details