Carrot cake traybake

    (53)
    30 min

    A super easy version of carrot cake using carrot baby food. Look for carrot baby food that isn't savoury. It can be mixed with other fruits (for example, there's a Pumpkin, carrot and mango baby food in markets now). Cut these into slices after icing with your favourite cream cheese icing recipe.


    50 people made this

    Ingredients
    Serves: 14 

    • 400g caster sugar
    • 350ml vegetable oil
    • 4 eggs
    • 250g plain flour
    • 2 teaspoons bicarbonate of soda
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 3 (100g) jars carrot baby food

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a swiss roll tin. Sift together the flour, bicarb, cinnamon and salt. Set aside.
    2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
    3. Spread cake mixture onto prepared tin. Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool. Ice with your favourite cream cheese icing recipe.

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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (40)

    by
    71

    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!!! : )  -  11 Jul 2002  (Review from Allrecipes US | Canada)

    by
    37

    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.  -  21 Feb 2007  (Review from Allrecipes US | Canada)

    by
    34

    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!  -  08 Jun 2005  (Review from Allrecipes US | Canada)

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