Ingredients for Carrot Cake With Baby Food Carrots
- All Purpose Flour
- 1 ¾ cups granulated sugar
- Canola Oil
- 4 large eggs
- 1 ½ cups pureed carrots (about 1 pound of carrots)
- ½ teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Cream Cheese
- Powdered Sugar
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How to Make Carrot Cake With Baby Food Carrots
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the pureed carrots, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped walnuts (optional).
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Prepare your favorite cream cheese frosting (recipe not included). Frost the cake layers once completely cool.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
288g
Fat
27g
Carbs
30g
