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Nutrition Facts
Serving Size 1 (231g) Recipe makes 12 servings
Calories 876
Calories from Fat 466		(53%)
Amount Per Serving		%DV
	Total Fat 51.8g	79%
	Saturated Fat 15.5g	77%
	Monounsaturated Fat 13.0g
	Polyunsaturated Fat 20.4g
	Trans Fat 0.1g
Cholesterol 111mg		37%
Sodium 568mg		23%
Potassium 216mg		6%
Total Carbohydrate 99.4g		33%
	Dietary Fiber 2.3g	9%
	Sugars 79.3g
Protein 7.8g		15%
detailed view... how is this calculated?

Baby Food Pineapple Coconut Carrot Cake

Recipe #28272 | 50 min | 10 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Karen=^..^=
May 13, 2002

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

SERVES 12 (change servings and units)

Ingredients

Cake

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

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
4 cups confectioners' sugar

Directions

1
Cake: Preheat oven to 350 degrees.
2
In a large mixing bowl, combine dry ingredients and mix well.
3
Add oil, eggs and baby food and mix on low speed until well combined.
4
Fold in pineapples, nuts and coconut.
5
Pour into 2- 9 inch greased and floured pans.
6
Bake for about 35 minutes or until center tests done.
7
Cool for 15 minutes on wire rack and then remove from pans.
8
Cool completely before filling and frosting.
9
Frosting: In a large bowl, beat cream cheese and butter until smooth.
10
Add vanilla and confectioner's sugar and beat until desired spreading consistency.
11
Frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
12
If you have any left, store in the refrigerator!

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Featured Reviews for This Recipe

From: DDW

On May 3, 2009

Yum! I halved the recipe and baked in an 8X8X2 pan and it worked great. I omitted the nuts and added raisins. I had some leftover cream cheese frosting and used it on this cake. Very good - it will be made again!

1 person found this review helpful

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From: ellie3763

On Mar 29, 2009

delicious!! omitted the coconut (didn't have any). my boyfriend was completely skeptical about the substitution of carrot baby food instead of real carrots, but when he tasted it he said "WOW! this is really good! it tastes like the normal stuff!" i cut the recipe in half and baked it in a 9x7 pan. also, i subbed applesauce for 1/3 of the oil. i used '1/3 less fat' cream cheese and no vanilla for the frosting and it was still fantastic!

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From: djrcossey

On Jul 18, 2007

I LOVE carrot cake but hate grating carrots and I have to watch my calories now. So that being said I did make some changes so that I could eat this without feeling guilty and boy did it turn out GOOOOOD!! I used 1 cup all-purpose + 1 cup wheat flour, added 1/2 teaspoon allspice, used unsweetened applesauce for all the oil, used egg substitute for the eggs and made a sugar free vanilla sauce for the frosting. It was moist and you would never know it was low cal by the taste of it. With the changes it added up to only 175 little calories per slice (well worth it in my opinion, plus I like to count this as going towards my daily veggies ) and you can be sure I will be making this often! Thank you very much!!