May 28, 2012
Happy Memorial Day! I hope you’re enjoying your holiday weekend, I know I am. I am so thankful for all the wonderful military men and women who protect us and serve our country. To celebrate, I want to share one of my favorite cake recipes with you. This is a family recipe, passed to me from my mother-in-law, and it’s a definite keeper.
I love Carrot Cake, and this is a really good one…PLUS it’s super easy to make. No messy shredding of carrots here. Just a few jars of pureed baby food.
Yep, you heard me right. Baby food. This recipe uses pureed carrots to add that familiar carrot cake taste, and a can of crushed pineapple makes it super moist. This is definitely not a dessert for those watching their waste-line, but you could easily reduce the oil and sugar without affecting the taste and consistency too much.
Serves: 8-1-0 Printable Recipe
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups oil (your choice)
2 jars of carrot baby food 6 oz. size
1 can crushed pineapple 8 oz. size (drained)
In a large bowl combine the dry ingredients. In a medium bowl, whisk the oil, eggs, pureed carrots and drained pineapple until thoroughly mixed. Add the wet ingredients to the dry ingredients and stir just until combined. Pour batter into an ungreased 9x12 baking dish (or similar size).
Bake at 350 F for approximately 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Cool completely, then add frosting.
1 package cream cheese 8 oz. size – softened to room temperature
½ cups butter, softened
1 teaspoon vanilla
3 ¾ cups powdered sugar
In the bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth. Slowly add the powdered sugar and beat until combined. Now it’s ready to add to your cake!
Just in case you ever wondered what happens to the sugary goodness around my house. There is usually a certain person with sticky fingers, hovering impatiently, waiting to do this....