This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

Linda

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
14
Yield:
1 - 10x15 inch jelly roll pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.

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  • In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.

  • Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

412 calories; protein 3.8g; carbohydrates 44g; fat 25.2g; cholesterol 53.1mg; sodium 375.2mg. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2003
My entire family loves this recipe...however we've revised it a bit...we substitute an equal amount of apple sauce for the oil. Makes the cake lighter and drastically reduces the fat calories. Now if we can just make the frosting calorie free!!! : ) Read More
(75)

Most helpful critical review

Rating: 3 stars
06/15/2009
Maybe had I followed the recipe completely it would have turned out better? I sub for 1c apple sauce to the 1c oil and only used 1/2 cup of oil. I didnt seem to have a real apparent carrot flavor and was a tad on the eggy side for me. Read More
(1)
57 Ratings
  • 5 star values: 41
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/23/2003
My entire family loves this recipe...however we've revised it a bit...we substitute an equal amount of apple sauce for the oil. Makes the cake lighter and drastically reduces the fat calories. Now if we can just make the frosting calorie free!!! : ) Read More
(75)
Rating: 4 stars
02/21/2007
Let me say up, this is a very good recipe as far as ease of preparation and taste. For those reasons alone, I gave it 4 stars. But, I could not, in all good conscience, make this recipe as directed because of the high fat and sugar content. I substituted applesauce for the oil and Egg Beaters for the eggs. I used half whole wheat flour and half white flour. I cut the sugar back to 1/2 cup each and used Splenda and Brown Sugar Splenda. I like to be able to serve desserts, but without breaking the bank in terms of calories from sugar and fat. I highly recommend this recipe, but a healthier version of it. Read More
(42)
Rating: 5 stars
07/23/2005
These are outstanding! I followed the recipe (ingredient-wise) exactly. I made these with the suggested cooking time the first time and they were way too moist but very flavorful. I made them again 5 days later and increased the cooking time by 15 minutes and they were PERFECT. Man these are good. Thanks! Read More
(35)
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Rating: 5 stars
06/26/2005
This is the best ever carrot cake! Everyone here just loved it. I made a three layer carrot cake out of the recipe with cream cheese icing. Just fabulous! Read More
(22)
Rating: 5 stars
09/30/2009
This is delicious. I didn't have a jelly roll pan so I used the biggest cake pan I had.. a little bigger than 9x13.. so I had to adjust cooking time to 40 to 45 minutes. It was more cake-like moist and everybody loved it. I also used the whipped cream cheese frosting and sprinkled finely chopped pecans over. Thank you. Read More
(18)
Rating: 5 stars
09/12/2005
I served this for a baby homecoming party and it was a hit. This recipe is especially good for those who don't like little bits of anything in their carrot cake. It was just smooth and very tasty. I was even asked for the recipe. Didn't change the recipe a bit either! Read More
(14)
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Rating: 5 stars
08/15/2012
Kids loved it. Cheaper alternative to baby food carrots is pureed steamed carrots. Just steam 2C baby carrots and put them in the blender. Other things I snuck in with the pureed carrots: juice of 1/2 orange 1/2C applesauce 1/2c grated coconut flakes. Added 1/2 C oatmeal to the flour. Doubled the spices. Threw in 1/2C raisins too. Baked same amount of time (30mins). Turned out perfect bars - moist and cakelike but held together. Not gummy at all! Top with kefir cheese frosting or cream cheese frosting if regular frosting has too much sugar for you. Read More
(12)
Rating: 5 stars
10/23/2003
This was a very simple carrot cake bar. It took me about 30 minutes for the whole recipe (baking and prep time). It was really easy. It is very tasty too. Read More
(11)
Rating: 5 stars
02/02/2011
I make these bars for my husband every year on his birthday - they are his favorite. We tested several carrot cake cupcakes around town for our wedding reception and couldn't find one that we really liked so my grandma tried this recipe out as a cupcake and they turned out great! She made them a week ahead of time put them in the freezer and when thawed you couldn't tell they weren't from a bakery - they were still moist and delicious! So a special thank you to Linda for this great recipe! Not the healthiest thing in the world but they were great for our wedding! Read More
(11)
Rating: 3 stars
06/15/2009
Maybe had I followed the recipe completely it would have turned out better? I sub for 1c apple sauce to the 1c oil and only used 1/2 cup of oil. I didnt seem to have a real apparent carrot flavor and was a tad on the eggy side for me. Read More
(1)
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