A carrot cake using two jars of junior baby food carrots.

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Ingredients

24
Original recipe yields 24 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 one 9x13 inch cake pan.

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  • Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts

266 calories; 16.7 g total fat; 31 mg cholesterol; 285 mg sodium. 27.6 g carbohydrates; 2.7 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2005
This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden! Read More
(31)

Most helpful critical review

Rating: 2 stars
01/21/2003
Taste is a subjective thing but I'm going to add my two cents on this cake regardless. IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cake but if that's is all I wanted there are other cakes I could have made. If you really want a carrot cake wait until you have the time and the energy to grate those carrots. Otherwise wait.....this shortcut isn't worth it. Read More
(59)
24 Ratings
  • 5 star values: 16
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
03/27/2005
This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden! Read More
(31)
Rating: 2 stars
01/21/2003
Taste is a subjective thing but I'm going to add my two cents on this cake regardless. IMHO this cake has absolutely NO carrot flavor. It's a beautiful and moist cake but if that's is all I wanted there are other cakes I could have made. If you really want a carrot cake wait until you have the time and the energy to grate those carrots. Otherwise wait.....this shortcut isn't worth it. Read More
(59)
Rating: 5 stars
03/27/2005
This recipe is unbelievable. I had been looking for a good carrot cake recipe- but instead found one that is superb! My very picky husband and I ate 3/4 of the cake ourselves in 2 days! The other 1/4 went to some former co-workers that have been begging me for the recipe ever since. The title says it all- this carrot cake recipe is golden! Read More
(31)
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Rating: 5 stars
07/09/2003
I tried 7 differant carrot cake recipes to find the perfect one for a wedding. Everyone agreed this was GREAT! The baby food is much easier than grating all those carrots(and better flavor). Read More
(29)
Rating: 2 stars
07/21/2007
Ok I read the reveiws before making this and found I agree with ONLY ONE! I'd like to know how other people got a wonderful carrot cake out of this good cake yes but it didn't taste like carrots at all! I'll be grating my carrots from now on the shortcut this one takes makes you lose too much flavour! Read More
(21)
Rating: 5 stars
08/23/2008
This was the tastiest moistest yummy carrot cake ever!!! I had all the ingredients on hand except the coconut so I substituted grated carrots for the coconut. I will use this recipe from now on. I was unsure of what kind of icing to use so I prepared my ole trusty icing recipe. A block of cream cheese half a stick of butter and a lb of powdered sugar. I baked the cake in a 9X13 pan and topped with the icing while the cake was still hot. Very delicious! Read More
(13)
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Rating: 5 stars
12/14/2007
I have made this cake for years and lost the recipe thank goodness someone had it! I also heated up some butter with karo and poured it on top after poking some holes in it. It was so moist no need for icing. Try it! Read More
(9)
Rating: 5 stars
09/16/2010
I have been making this cake for years and everyone seems to love it. If you don't want to use the babyfood (yes it can be expensive). Use two 14.5 oz cans of cooked carrots drain and mash them. You get a little more texture and a little more carrot flavor. Read More
(9)
Rating: 5 stars
06/05/2003
We really liked this cake. Stayed moist and good for several days. Will be making again! Thanks for the recipe! Read More
(8)
Rating: 4 stars
03/24/2008
A great carrot cake. Very easy to make. Very moist and tasty too! I made a 9" layer cake instead of a 9x13. Used the 'Cream Cheese Frosting II" recipe here and then pressed crushed walnuts on the side of the cake. It was beautiful and delicious! Read More
(8)