Carrot Cake With Baby Food Carrots

PAT'S AWARD WINNING CARROT CAKE

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.

FROSTED CARROT BARS

Steps:

• In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.

PINEAPPLE CARROT CAKE

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.

THE BEST CARROT CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour three 8-inch round cake pans.
• In a large bowl, combine all the ingredients for the cake. Mix well with a hand-held mixer. Divide the batter into the prepared cake pan.
• Bake 30 to 35 minutes, until a toothpick inserted into the cake comes out clean.
• Allow cakes to cool for 5 minutes in the pans and then remove from pans and cool completely.
• Once the cakes have cooled, frost with Cream Cheese Frosting. Garnish cake with chopped pecans, if desired.
• In a bowl, combine cream cheese, butter, powdered sugar, and vanilla.
• Mix with a hand-held mixer until light and fluffy.

CARROT CAKE BARS

Steps:

• 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.

CARROT CAKE W/BABY FOOD (SALLYE)

Steps:

• 1. Grease and flour two 9" cake pans and set aside Turn oven to 350º to preheat
• 2. Sift flour, salt, baking soda and spices into mixing bowl Pour pecans into flour mixture and blend to cover pecans Set aside
• 3. In large mixing bowl, place sugar, oil and eggs Beat at medium high speed with electric mixer until light and fluffy Add in carrots and continue to beat until thoroughly mixed
• 4. Add flour mixture 1/3 at a time as you continue to beat. Continue adding flour mixture until all is transferred to oil/sugar/egg/carrot mixture Beat until batter is smooth and of custard consistency Transfer into cake pans equally
• 5. Place pans in preheated oven and bake 30-35 minutes until toothpick inserted in middle comes out clean. Turn out on cooling rack When cake is completely cool, ice with frosting below
• 6. PREPARING BUTTER CREAM FROSTING: Place cream cheese and softened butter in mixing bowl and mix with electric mixer Sift confectioners sugar into butter/cream cheese mixture until well blended Add vanilla and blend in well Do not over mix or butter/cheese mixture will separate. ENJOY!

CARROT CAKE WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
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• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

BABY FOOD PINEAPPLE COCONUT CARROT CAKE

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!

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

SHEET PAN CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE

Steps:

• Heat oven to 350 degrees.
• In a large bowl, beat eggs and oil for 2 minutes.
• In a separate bowl, combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add in baby food; mix well.
• Transfer to a greased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
• While the cake cools, make the frosting. In a large bowl, beat cream cheese and butter until light and fluffy (I love using an electric hand mixer, but you can also do it by hand).
• Mix in milk and vanilla. Gradually beat in powdered sugar until it reaches the desired consistency (I like to make mine light and fluffy so that it's easier to spread).
• Gently spread the frosting on the cake using a spatula.
• Cut into squares and serve.

MUM'S BABY FOOD CARROT CAKE

Steps:

• 1. Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
• 2. Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
• 3. Cool completely before frosting with your favourite such as cream cheese, butter cream or simple french vanilla frostings. I use canned frostings for the very sporadic times I bake cakes. Mum would make her icing from scratch.

BABY FOOD CARROT CAKE

Steps:

• Heat the oven to 350 F. Grease and flour a 13 x 9 x 2-inch baking pan.
• In a medium bowl, mix eggs, sugar, and oil together until well blended.
• Add the dry ingredients and vanilla extract and beat until just blended.
• Fold in the baby food .
• Pour the mixture into the prepared baking pan.
• Bake for 40 to 45 minutes until a cake tester comes out with a few moist crumbs.
• In a bowl of a stand mixer or using a hand mixer, cream together the margarine (or butter) and cream cheese at medium speed.
• On low speed, add the confectioners' sugar and the milk.
• Mix until smooth and creamy. Add more milk as needed to create a spreadable frosting.

CARROT MUFFINS

Steps:

• Place carrot purée in a large bowl
• Add eggs, and butter/oil
• Beat these wet ingredients together with a hand-held beater, the batter should become smooth
• Add the flour, baking powder and cinnamon
• Beat for a further 30-60 seconds to make a well-mixed batter
• Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
• Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
• Cool
• Serve
• These muffins can be stored in an airtight container for 3 days, or they can be frozen.