Baby Food Carrot Coconut Pineapple Cake Recipes

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BABY FOOD CAKE



Baby Food Cake image

Delicious cake, fun to share for a baby shower or to give for your baby's first birthday. Very simple and quick.

Provided by jigacemi

Categories     Dessert

Time 30m

Yield 1 cake

Number Of Ingredients 15

3 eggs, well beaten
2 cups sugar
1 1/4 cups oil
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 (4 ounce) jar applesauce baby food
1 (4 ounce) jar carrot baby food
1 (4 ounce) jar peach baby food
3 ounces cream cheese
3/8 cup butter
1 tablespoon milk
1 teaspoon vanilla
1 1/2-2 cups powdered sugar

Steps:

  • Mix all the ingredients together well.
  • Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
  • Frost with cream cheese frosting or dust with powdered sugar.

FOURTEEN K CARROT CAKE



Fourteen K Carrot Cake image

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

Provided by Sue Bladt

Categories     Desserts     Cakes     Sheet Cake Recipes

Yield 24

Number Of Ingredients 12

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons salt
2 teaspoons ground cinnamon
2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 (4.5 ounce) jars carrot baby food
½ cup crushed pineapple, drained
½ cup chopped walnuts
½ cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
  • 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 : Calories 265.7 calories, Carbohydrate 27.6 g, Cholesterol 31 mg, Fat 16.7 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 2.6 g, Sodium 285 mg, Sugar 18.5 g

CARROT CAKE WITH PINEAPPLE



Carrot Cake with Pineapple image

Bring sunny flavor to this Carrot Cake with Pineapple studded with raisins. This Carrot Cake with Pineapple includes our favorite cream cheese frosting.

Provided by My Food and Family

Categories     Cakes

Time 1h10m

Yield 12 portions

Number Of Ingredients 18

2-1/2 cups of all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
2 cups of sugar
1 cup vegetable oil
1 Tbsp. vanilla
2 eggs
2 cups shredded carrots
1 can (8 oz.) crushed pineapple, well drained
1/2 cup of raisins
1/2 cup chopped walnuts
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. of margarine. softened
1 cup of powdered sugar
1 tsp. vanilla
2 Tbsp. toasted BAKER'S ANGEL FLAKE Coconut

Steps:

  • Heat oven to 350°F.
  • Grease and flour a 9-cup tube pan; set aside.
  • In a medium bowl combine the flour, baking soda, salt, cinnamon, and ginger; mix well.
  • In a large mixer bowl combine the sugar, oil, 1 Tbsp. vanilla and the eggs until well mixed. Slowly add the dry ingredients at low speed. Then, add the carrots, pineapple, raisins, and nuts until well mixed. Pour evenly into prepared pan.
  • Bake 1 hour. Let cool down for another hour. Remove cake from pan. Cool completely on wire rack.
  • In a medium mixing bowl, combine the cream cheese, margarine, powdered sugar, and 1 tsp. vanilla. Mix well until it is soft and creamy. Frost the top of cooled cake and sprinkle with the toasted coconut.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BABY FOOD PINEAPPLE COCONUT CARROT CAKE



Baby Food Pineapple Coconut Carrot Cake image

This incredibly moist carrot cake is brimming with yummies, like pineapple, coconut and walnuts! And the best thing about it is...NO GRATING CARROTS...that's where the baby food thing comes into play!!! Try it, you'll love it and never grate carrots again..at least not for cake :)

Provided by Karen..

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 1/2 cups vegetable oil
4 large eggs
2 (6 ounce) jars carrot baby food
1 (8 ounce) can crushed pineapple, well drained
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups confectioners' sugar

Steps:

  • Cake: Preheat oven to 350 degrees.
  • In a large mixing bowl, combine dry ingredients and mix well.
  • Add oil, eggs and baby food and mix on low speed until well combined.
  • Fold in pineapples, nuts and coconut.
  • Pour into 2- 9 inch greased and floured pans.
  • Bake for about 35 minutes or until center tests done.
  • Cool for 15 minutes on wire rack and then remove from pans.
  • Cool completely before filling and frosting.
  • Frosting: In a large bowl, beat cream cheese and butter until smooth.
  • Add vanilla and confectioner's sugar and beat until desired spreading consistency.
  • Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
  • If you have any left, store in the refrigerator!

Nutrition Facts : Calories 876, Fat 51.8, SaturatedFat 15.5, Cholesterol 111.6, Sodium 568.4, Carbohydrate 99.4, Fiber 2.3, Sugar 79.3, Protein 7.8

COCONUT CARROT CAKE



Coconut Carrot Cake image

I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 18

2 cups sugar
1 cup canola oil
4 large eggs
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple
2 cups grated carrots
1-1/2 cups sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
Parsley sprig

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

PINEAPPLE CARROT CAKE



Pineapple Carrot Cake image

This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1-1/2 cups canola oil
4 large eggs, room temperature
3 jars (4 ounces each ) carrot baby food
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
Additional chopped walnuts and edible blossoms, optional

Steps:

  • In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.

Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

CARROT AND PINEAPPLE CAKE



Carrot and Pineapple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1/2 cup diced fresh pineapple

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  • Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  • For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

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