A wonderfully moist alternative to carrot cake. I remember begging Mom to make these when I was a child. Top with cream cheese icing.

Lori Knapp Caspers
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Ingredients

12
Original recipe yields 12 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 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.

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  • In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.

  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.

Nutrition Facts

479 calories; 28.7 g total fat; 47 mg cholesterol; 426 mg sodium. 53.1 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2010
I've been making this recipe for years given to me by my husband's favorite aunt when I was a new bride. Her recipe calls for using a 17" X 11" jelly roll pan which makes them more "bar-like." I have found that cutting back on the oil helps the texture to be less heavy. I use only 1-1/4 cup and the rest is never missed. Also have varied the type of baby food sometimes using sweet potatoes in place of the carrots and peaches in place of the apricots pears in place of applesauce or even plums. They all make only subtle differences in flavor. Virtually any fruit or root vegetable baby food can be used successfully. You can even use plums for all 3 jars and make a delicious autumn plum cake baked in a bundt pan (usually takes around 45-55 minutes at 350 degrees) and then glaze it. The variations are quite endless. I always frost with a cream cheese frosting which makes a good thing even better. In fact to us the cream cheese frosting is a must-do. Any way you make them and serve them they never fail to draw rave reviews. Have copies of this recipe handy because you're going to get lots of requests! Read More
(23)

Most helpful critical review

Rating: 2 stars
08/29/2002
Easy but mediocre. I made it because it sounded interesting since I've never used baby foods in a cake as ingredients. However it's just like a carrot or spice cake nothing memorable or special. Read More
(20)
18 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/04/2010
I've been making this recipe for years given to me by my husband's favorite aunt when I was a new bride. Her recipe calls for using a 17" X 11" jelly roll pan which makes them more "bar-like." I have found that cutting back on the oil helps the texture to be less heavy. I use only 1-1/4 cup and the rest is never missed. Also have varied the type of baby food sometimes using sweet potatoes in place of the carrots and peaches in place of the apricots pears in place of applesauce or even plums. They all make only subtle differences in flavor. Virtually any fruit or root vegetable baby food can be used successfully. You can even use plums for all 3 jars and make a delicious autumn plum cake baked in a bundt pan (usually takes around 45-55 minutes at 350 degrees) and then glaze it. The variations are quite endless. I always frost with a cream cheese frosting which makes a good thing even better. In fact to us the cream cheese frosting is a must-do. Any way you make them and serve them they never fail to draw rave reviews. Have copies of this recipe handy because you're going to get lots of requests! Read More
(23)
Rating: 5 stars
10/04/2010
I've been making this recipe for years given to me by my husband's favorite aunt when I was a new bride. Her recipe calls for using a 17" X 11" jelly roll pan which makes them more "bar-like." I have found that cutting back on the oil helps the texture to be less heavy. I use only 1-1/4 cup and the rest is never missed. Also have varied the type of baby food sometimes using sweet potatoes in place of the carrots and peaches in place of the apricots pears in place of applesauce or even plums. They all make only subtle differences in flavor. Virtually any fruit or root vegetable baby food can be used successfully. You can even use plums for all 3 jars and make a delicious autumn plum cake baked in a bundt pan (usually takes around 45-55 minutes at 350 degrees) and then glaze it. The variations are quite endless. I always frost with a cream cheese frosting which makes a good thing even better. In fact to us the cream cheese frosting is a must-do. Any way you make them and serve them they never fail to draw rave reviews. Have copies of this recipe handy because you're going to get lots of requests! Read More
(23)
Rating: 2 stars
08/29/2002
Easy but mediocre. I made it because it sounded interesting since I've never used baby foods in a cake as ingredients. However it's just like a carrot or spice cake nothing memorable or special. Read More
(20)
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Rating: 5 stars
01/05/2007
Even though I am the one who submitted this recipe I have to rate it. This is a family favorite. I have to make two batches when I make them. I do ahve a note to add to this recipe though; I submitted the wrong size pan: should be a jelly roll pan. Read More
(16)
Rating: 5 stars
03/11/2003
I use to make this recipe while working at a catering business- it was a hit there and still is. I had forgotten the recipe and was glad to find it. I do not classify this as a "carrot cake" but more a spice cake. I used this recipe to make cupcakes for my daughter's class at school and topped with cream cheese icing and decorative sprinkles for the holiday. Very moist and flavorful cake!!! Read More
(8)
Rating: 5 stars
01/03/2009
This is a wonderful recipe we've enjoyed for years though I've never added the cinnamon. I cut back on the oil a bit(to 1 1/4 cups) bake it in a jellyroll pan and top it with a fluffy cream cheese frosting. It's more cake-like than bar-like - delicious! Read More
(5)
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Rating: 1 stars
10/29/2008
a waste of ingredients...i baked it 20 minutes longer and it still wasn't done. too much cinnamon....would not make again. Read More
(5)
Rating: 4 stars
10/05/2004
I added another 1/2 c of applesauce & decreased the oil by same amount. The men at the baby shower were afraid to try it when I said there was baby food in it; they liked it best. Read More
(5)
Rating: 5 stars
09/01/2008
I made this for my son's first birthday; he dug right in and everyone else loved it too. I split the batter between a 9x13 and a 1 qt casserole dish (because those are my two pans) and had cream cheese frosting optional but the cake was so moist and delicious that the frosting was unecessary. I'll be purchasing a jelly roll pan and making this again. Read More
(4)
Rating: 5 stars
10/03/2006
Carrot or spice...cake or bars it doesn't matter this is an awesome recipe. My mom's recipe was called Bingo Squares and I them love now just as much as I did back then. My entire family loves this recipe. Read More
(3)