Despite the name, this carrot cake is a constant crowd pleaser. Yes. It does have baby food in it. I promise no matter how weird it might sound; it is the secret to the sponginess of this cake. The one thing you will not find with this cake is frosting. That is simply because my dad is not a cream cheese or buttercream frosting person. He likes a simple, but ample, dusting of powdered sugar over the top.
The tweaks we have made to this recipe have happened by accident and it took about three years to figure out what my dad and I were doing wrong that made it taste so good. The answer was we added a bit too much oil to the batter, especially when the dad-man was left to his own devices to make the cake.
Carrot Cake
Equipment
- 12 c Bundt Pan
- Stand mixer with paddle attachment
- wire cooling rack
- Measuring cups
- Measuring spoons
- Spatula
Ingredients
- 3 c flour
- 2 c granulated sugar
- 1 c vegetable oil + 1T
- 4 eggs
- 8 oz carrot junior baby food
- 1/2 t salt
- 2 t baking soda
- 2 t ground cinnamon
- 1 t allspice
- 1 t vanilla
- Powdered sugar
- 3 c flour
- 2 c granulated sugar
- 1 c vegetable oil + 1T
- 4 eggs
- 8 oz carrot junior baby food
- 1/2 t salt
- 2 t baking soda
- 2 t ground cinnamon
- 1 t allspice
- 1 t vanilla
- Powdered sugar
Instructions
- Grease and flour a large tube pan. Preheat the oven to 350 deg. Sift flour, salt, baking soda, and spices into a large bowl.
- Beat granulated sugar, eggs, vanilla and oil until it is light and fluffy. Add baby food and mix thoroughly. Add dry ingredients one third at a time, mix until smooth. Pour into pan.
- Bake 30-35 min or until a toothpick comes out clean. Turn out cake onto a wire rack. Dust with powdered sugar while warm and let cool.
If you decide to put frosting on to your cake, this is my go-to buttercream frosting.
