Carrot cake recipe baby food
Ingredients:
- 2 1/2 cups thinly sliced carrots
- 2 1/2 cups apple juice concentrate (you may use slightly less)
- Vegetable Spray/Shortening
- 1 tablespoon vanilla extract
- 3/4 cup unsweetened applesauce
- 2 Tbsp low sodium baking powder
Directions:
- Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.
- Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
- Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
- Add the raisins and process until finely chopped. Let mixture cool.
- Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
- Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.
RELATED ARTICLES
A.) Carrot Cake Casserole Caby Food
Ingredients:
- 2 jars (jr. baby food) carrots
Directions:
- Mix together the flour, baking soda, baking powder, salt and cinnamon. Set aside. Mix sugar and oil together. To this sugar and oil mixture add carrots, eggs (one at a time) vanilla and nuts. mix thoroughly. Add the dry ingredients and mix well. Bake in 9 x 13 inch ungreased cake pan for 35 minutes (or until done) in a 350 degree oven.
CARROT CAKE FROSTING:
- 1 lg. pkg. cream cheese (room temperature)
- Mix cheese and butter together. Add powdered sugar. Beat until smooth. Add vanilla. Spread on carrot cake.
B.) Carrot Cake Drink Baby Food
- This carrot cake drink recipe is dessert in a cup! Share it with a special someone at the end of a long day. If you want to add an extra note of décor, Frost the rim with cinnamon sugar and put a single, long carrot curl in the glass.
- Carrot Cake Drink Recipe, carrots and drinks go well together!
Ingredients
- 1 ounce (25 g) Irish Cream (such as Bailey’s)
- 1 ounce (25 g) Butterscotch Schnapps
- 1 ounce (25 g) Cinnamon Schnapps
Directions
- Combine all ingredients with three ice cubes in a shaker and shake vigorously. Strain into a shot glass and serve immediately.
C.) Carrot Cake Mix Baby Food
- Easter is the time to celebrate and party. So you must be wondering what to cook special for the party. Check out some yummy recipes to surprise your friends and family.
- We all know bunny is symbolic and very auspicious for Easter, so how you like the idea of making carrot cake mix baby food:
Ingredients
- 1 box Betty CrockerBetty Crocker cake mix.
- Water, vegetable oil and eggs called for on cake mix box
- Tray or cardboard, covered with foil
- 1 container Betty Crocker Whipped fluffy white frosting
- Jelly beans or small gumdrops
- Green Food Color Food Color
Method
- Heat oven to 350F (170C) Make and cool cake as directed on box for two 8-inch or 9-inch round pans.
- Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half. Put halves together with frosting to form body. Place cake upright on cut edge on tray.
- Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram.
- Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut.
- Cut ears from construction paper; press into notch on top. Use jelly beans for eyes and nose.
- Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Store loosely covered.
D.) Healthy carrot cake recipe
- Who says cake has to be bad for you? With the whole grain flour, fruits, nuts, and vegetables that fill this carrot cake recipe, you're practically getting all your nutritional bases covered with just dessert! Make this cake for someone you love to let them know that life is sweet (and that you want them to stick around to have a long one!)
Healthy Carrot Cake
Ingredients
- 2 cups (500 mL) whole wheat flour
- 2 teaspoons (10 mL) baking soda
- 2 teaspoons (10 mL) cinnamon
- 1/4 teaspoon (1.25 mL) salt
- 1 1/4 cups (300 mL) maple syrup
- 1/4 pound (125 g) shredded carrots
- 1/2 cup (125 mL) ground pecans
- 1/4 cup (60 mL) unsweetened flaked coconut
- 1 cup (250 mL) sunflower oil
- 2 teaspoons (10 mL) vanilla
- 2 large apples, peeled and shredded
Directions
- Preheat oven to 350°F (180°C) and grease a square cake pan with sunflower oil. Whisk together flour, baking soda, cinnamon, and salt in a mixing bowl. Add carrots, pecans, raisins, and coconut and blend thoroughly.
- In a separate bowl, whisk together maple syrup, eggs, oil, and vanilla. Combine the contents of the two bowls and the shredded apple and stir until just combined. Pour batter into the cake pan and bake until a tester comes out clean, 15 to 20 minutes.
E.) Betty crocker carrot cake recipe
- This isn’t the exact Betty Crocker carrot cake recipe, but it’s as close as you can get without getting on Betty’s bad side! Enjoy it with a classic cream cheese frosting from a can or whip your own heavy cream with a splash of vanilla for a lighter and less sugary topping.
- Betty Crocker Carrot Cake Recipe, yummie! Good - better - Betty!
Ingredients
- 2 cups (500 mL) all-purpose flour
- 2 teaspoons (10 mL) ground cinnamon
- 1 teaspoon (5 mL) baking soda
- 1 ½ cups (375 mL) white sugar
- 1 cup (250 mL) sunflower oil
- 1 teaspoon (5 mL) vanilla
- 3 cups (750 mL) shredded carrots
- 1 cup (250 mL) coarsely chopped walnuts
Directions
- Preheat oven to 350°F (180° C). Lightly oil a round cake pan. In a mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar. Blend oil, eggs, and vanilla until thoroughly combined. Add carrots and walnuts and stir. Transfer the batter to the prepared pan. Bake for 50-55 minutes. Frost with whipped cream cheese or any frosting of your choice.
F.) Moist Carrot Cake Recipe
- "This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting."
Ingredients
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons ground cinnamon
- 2 3/4 cups shredded carrots
- 1 (8 ounce) can crushed pineapple, drained
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Carrot Cake Recipe
Ingredients:
- 2 teaspoons ground cinnamon
- 1 1/2 cups chopped pecans or walnuts
Preparation:
- In a large mixing bowl combine sugar, oil, and eggs; beat well. Blend in flour and cinnamon. Add carrots and chopped pecans or walnuts, stirring until well blended. Pour into a generously greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour, or until cake springs back when lightly touched with finger. Frost with cream cheese frosting or glaze as desired.
RELATED ARTICLES:
A.) Carrot cake recipe baby food
Ingredients:
- 1 (8 oz.) can crushed pineapple with juice
- 1 (8 oz.) jar junior baby food carrots
- Mix sugar, eggs and oil. Add pineapple with juice, coconut, nuts and carrots; mix well. Add flour and other ingredients. Beat well, add vanilla; blend. Bake in greased 13 x 9 inch pan for 45 minutes.
FROSTING:
- 2 (8 oz.) pkgs. cream cheese
B.) Carrot cake recipe pineapple
Ingredients:
Directions:
- Sift flour, sugar, soda, cinnamon and salt. Beat eggs with oil, buttermilk and vanilla. Add to all dry ingredients; mix in pineapple, carrots, nuts and coconut. Pour into greased and floured 9 x 13-inch pan. Bake at 350 degrees for 45 minutes.
- Remove hot cake; prick with fork. Pour hot buttermilk syrup over cake.
Buttermilk Syrup:
- Mix in saucepan. Bring to boil over medium heat; boil 5 minutes, stirring constantly. Remove from heat add vanilla.
C.) Betty crocker carrot cake recipe
- This isn’t the exact Betty Crocker carrot cake recipe, but it’s as close as you can get without getting on Betty’s bad side! Enjoy it with a classic cream cheese frosting from a can or whip your own heavy cream with a splash of vanilla for a lighter and less sugary topping.
- Betty Crocker Carrot Cake Recipe, yummie! Good - better - Betty!
Ingredients
- 2 cups (500 mL) all-purpose flour
- 2 teaspoons (10 mL) ground cinnamon
- 1 teaspoon (5 mL) baking soda
- 1 ½ cups (375 mL) white sugar
- 1 cup (250 mL) sunflower oil
- 1 teaspoon (5 mL) vanilla
- 3 cups (750 mL) shredded carrots
- 1 cup (250 mL) coarsely chopped walnuts
Directions
- Preheat oven to 350°F (180° C). Lightly oil a round cake pan. In a mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and sugar. Blend oil, eggs, and vanilla until thoroughly combined. Add carrots and walnuts and stir. Transfer the batter to the prepared pan. Bake for 50-55 minutes. Frost with whipped cream cheese or any frosting of your choice.
D.) Healthy carrot cake recipe
- This recipe is not entirely fat-free, but the cake can be served in small portions because it's very filling.
- I always cut it into fingers once cooled, rather than letting the family loose on it with a knife - I find it lasts longer that way!
- It's a great cake for lunch boxes, and keeps well for 3-4 days in an airtight container. As a plainer alternative, you could try this Low Fat Carrot Cake.
Ingredients
- 100g/4 oz/1 cup grated/shredded carrots
- 250g/10 oz/2 1/4 cups self-raising flour
- 300g/10 oz/1 1/3 cups demarara sugar
- 100g/4 oz/1 cup desiccated coconut
- 100g/4 oz/three-quarters cup sultanas
- 75g/2 oz/half cup chopped walnuts
- 100g/4 oz/half cup butter, melted
- 100ml/4 fl oz (scant half cup) vegetable oil
Method
- Grease and base-line a 20cm square, loose-based cake tin. Heat the oven to 350F/180C/gas 4.
- Sift flour and cinnamon into a bowl. Stir in the carrots, plus sugar, coconut, sultanas, walnuts.
- In another bowl, beat together eggs, vanilla extract, melted butter and oil. Stir this mixture thoroughly into the flour mix.
- Put mixture into cake tin and bake for 45-50 minutes until golden and firm to touch. Leave to cool in the tin for 10 minutes, then turn on to a wire rack to cool. Cut into fingers.
E.) Vegan carrot cake recipe
- This is a recipe I got from a good friend of mine. If you are vegan/ vegetarian, you have to try this cake!
Ingredients
- 3 Cups shredded carrots shopping list
- 1 1/4 Cup of sugar shopping list
- 2 Cups flour shopping list
- 1/2 Teaspoon of salt shopping list
- 2 Teaspoons of baking powder shopping list
- 1/2 Teaspoon of baking soda shopping list
- 2 Teaspoons of cinnamon shopping list
- 1/2 Cup of orange juice shopping list
- 3/4 Cup of canola oil shopping list
- 1 Cup of raisins shopping list
- 1 Cup of Chopped walnuts shopping list
- 1/4 Cup Tofutti cream cheese or other kind of soy cream cheese shopping list
- 1/4 Cup vegan margarine shopping list
- 2 cups powdered sugar shopping list
How to make it
- Preheat oven to 350 degrees.
- Do not use a hand mixer for this recipe, use a ladle or spoon.
- Mix all the dry Ingredients together.
- Then mix in the Carrots and the Oil to the dry ingredients.
- Add the Orange Juice and mix it all together.
- Fold in the nuts and raisins
- Grease pan with cooking spray or oil.
- Put the batter into cake pan.
- Bake for 45 minutes or until knife/toothpick comes out clean when inserted in the center.
- Beat cream cheese and margarine together.
- Beat in powdered sugar and vanilla together with hand mixer.
- Pipe into a plastic ziplock bag and close bag.
- When cake is completely cool, cut a little snip off the bottom corner of the ziplock bag and drizzle the creamy frosting over the top of the cake as pictured.
- Or you can always just frost it regular.
F.) Cream cheese frosting
- "This is a wonderfully creamy frosting that goes well with pumpkin bread, carrot cake, chocolate cake, on cookies, or between cookies. If you want chocolate frosting, add 1/4 to 1/2 cup cocoa, according to how rich you want it."
Ingredients
- 2 (8 ounce) packages cream cheese, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Directions
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
G.) Easy carrot cake recipe
- This recipe for a heavenly, homespun dessert is perfect for a party or just simply for the family. It’s easy to prepare and fun to serve for informal family gatherings, intimate dinner parties, and when entertaining large or small groups of friends or business associates.
INGREDIENTS:
- 1 (8 ounce) can crushed pineapple with juice
- 120 ml unsweetened applesauce
- 45 g unsalted butter, softened
- 180 g confectioners' sugar
H.) Moist carrot cake recipe
- This most requested Moist Carrot Cake recipe reminds me of the southern classic Hummingbird Cake, however not as rich. I stumbled upon it while looking for a carrot muffin recipe as a Rosh Hashanah side dish. It was a great hit and the remaining muffins reappeared under a blanket of Marshmallow Frosting as delicious carrot cupcakes for dessert.
- Now I most often make my Moist Carrot Cake Recipe in a bundt pan drizzled with thick and creamy glaze icing.
- It's a very adaptable recipe. I already reduced the fat content. You can simplify it by using only cinnamon, one kind of sugar, all applesauce for the pineapples and apples. Omit the coconut, add raisins even 1/2 cup of oatmeal if you like. This basic carrot cake recipe holds up to the demands of a true Queen in the Kitchen!
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 2 3/4 cups shredded carrots, about 5 medium
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup shredded apple, 2 small
- 3/4 cup chopped walnuts or pecans, optional
- Preheat oven to 325 degrees. Grease and flour a tube or bundt pan, a 9x13 inch pan, or line muffin tin with paper cups for cupcakes.
- In a medium bowl, mix together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl, mix eggs, oil and sugar. Stir in flour mixture. Add carrots pineapple, apples, coconut, and chopped nuts if using. Stir until moistened. Pour batter into prepared pan or muffin tin.
- Bake in the preheated oven for 35 to 40 minutes, for cake, 20-25 minutes for cupcakes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
