I found this recipe WAY back in 2002. Chris and I had just started dating and it was his birthday. his request - Carrot Cake.
I've never been a huge carrot cake fan - too dry - and I'd certainly never baked one myself, so I turned to Allrecipes and hunted to a well reviewed recipe. I can across this one and after I got over my shock that baby food was one of the ingredients, I trusted the other reviewers and tried it.
Moist, delish and very well received by the resident Carrot Cake expert. He liked it so much that I've been baking it every since. This October marked the 10th year I've made this cake, so I thought I'd share the recipe with you.
* = I usually use the tubs of Gerber Organic Carrots - you'll need 3 tubs (or 2 of the two packs shown above)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour your pan(s).
- Sift together the flour, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat the oil and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Beat in the flour mixture.
- Stir in chopped pecans, Baby food carrots, grated carrots and coconut.
- Pour batter into prepared pan(s)
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
I've tried this recipe in 9x13 pans, 9" rounds, 11" ovals, cupcakes, loaf pans - you name it, I've made this recipe in it. Just keep a close eye and check for done-ness with a toothpick. Enjoy!
Christopher's 24th birthday