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Carrot Cake With Baby Food Carrots

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“I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!”
READY IN:
45mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cake method: Preheat oven to 350ºF.
  2. Grease and flour a 9x13 baking pan.
  3. Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
  4. Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
  5. Pour the batter into the prepared pan.
  6. Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool completely; prepare icing in the meantime.
  8. -------.
  9. Icing Method: In a medium bowl, combine final three ingredients.
  10. Beat until smooth and fluffy.
  11. Ice completely cooled cake.
  12. Grab your own piece before anyone else knows it's done!

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