I am not a fan of raisins and nuts in cake, thus you will not find it here (of course... add if you like). The secret ingredient may frighten you, but it is the secret to a real moist, flavorful cake... Carrot Babyfood!!!
Everyone who eats this cake LOVES it!! So give it a TRY!
Carrot Cake
Blend:
4 eggs
2 c. sugar
1 1/3 c. oil
Then add:
2 c. flour
2 t. cinnamon
2 t. baking soda
1 t. salt
4 small plastic containers of carrot baby food (3.5 oz size)
1- 2 t. vanilla
optional:
1/2 c. shredded carrots
1 c. coconut
Pour into greased/floured pan or pans (I use 2-round) and bake @ 350 degrees for 35-40 mins. (check w/ toothpick)
Cream Cheese Frosting:
4 T. softened butter
8 oz. cream cheese (can be low fat)
1/2 t. vanilla
about 6 cups of powdered sugar
add milk if too thick
*Recipe originates from one given to me from Lori Radman/ Kris Plummer (her mom)4 eggs
2 c. sugar
1 1/3 c. oil
Then add:
2 c. flour
2 t. cinnamon
2 t. baking soda
1 t. salt
4 small plastic containers of carrot baby food (3.5 oz size)
1- 2 t. vanilla
optional:
1/2 c. shredded carrots
1 c. coconut
Pour into greased/floured pan or pans (I use 2-round) and bake @ 350 degrees for 35-40 mins. (check w/ toothpick)
Cream Cheese Frosting:
4 T. softened butter
8 oz. cream cheese (can be low fat)
1/2 t. vanilla
about 6 cups of powdered sugar
add milk if too thick
oh i adore this cake. it's SO moist and i love how you don't use the raisins or nuts...perfecto!
ReplyDeleteenough for me to fly home for it?!
xo
yummersville.
ReplyDeletei want a piece RIGHT NOW!
fed-ex it to me!
i need to make this one...i've never made a carrot cake!
glad you posted:)