Carrot cake recipe baby food

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)

• 1 1/2 cups raisins

• Vegetable Spray/Shortening

• 2 cups whole-wheat flour

• 1/2 cup vegetable oil

• 2 whole eggs

• 4 egg whites

• 1 tablespoon vanilla extract

• 3/4 cup unsweetened applesauce

• 1/2 cup wheat germ

• 2 Tbsp low sodium baking powder

• 1 Tbsp ground cinnamon

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.

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A.) Carrot Cake Casserole Caby Food

 Ingredients:

• 2 c. flour

• 1 tsp. baking soda

• 1 tsp. baking powder

• 1 tsp. salt

• 1 tsp. cinnamon

• 2 c. sugar

• 1 1/2 c. oil

• 2 jars (jr. baby food) carrots

• 4 eggs

• 1 tsp. vanilla

• 1 c. chopped nuts

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)

• 1/4 c. butter

• 1 box powdered sugar

• 1 tsp. vanilla

• 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.

• Enjoy!

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.

• Carrot cakeCarrot cake

• 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

• 1 cup shredded coconut

• Construction paper

• Jelly beans or small gumdrops

• 1 cup shredded coconut

• 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

• 1/2 cup (125 mL) raisins

• 1/4 cup (60 mL) unsweetened flaked coconut

• 3 large eggs

• 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. 

• Enjoy!

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

• ½ teaspoon (2.5 mL) salt

• 1 ½ cups (375 mL) white sugar

• 1 cup (250 mL) sunflower oil

• 3 eggs

• 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.

• Enjoy!

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 cups all-purpose flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 1/2 teaspoons ground cinnamon

• 4 eggs

• 1 1/2 cups vegetable oil

• 2 cups white sugar

• 2 3/4 cups shredded carrots

• 1 (8 ounce) can crushed pineapple, drained

• 3/4 cup chopped walnuts

• 1 cup flaked coconut

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.