Award Winning Carrot Cake

    (129)
    1 hour 35 minutes

    The secret ingredient in this carrot cake... baby food! Sounds strange, can't be beat. Decorate with cream cheese icing.


    128 people made this

    Ingredients
    Serves: 16 

    • 2 cups (250g) plain flour
    • 2 teaspoons bicarb soda
    • 3 teaspoons ground cinnamon
    • 1 1/2 teaspoons salt
    • 1 1/2 cups (375ml) vegetable oil
    • 2 cups (440g) white sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 1 cup chopped pecans
    • 375g carrot baby food
    • 1/2 cup grated carrot
    • 1 cup shredded coconut

    Directions
    Preparation:45min  ›  Cook:50min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm ring tin. Sift together the flour, bicarb soda, cinnamon and salt. Set aside.
    2. In a large bowl, beat the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture. Stir in chopped pecans, carrot baby food, grated carrots and coconut. Pour batter into prepared pan.
    3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews and Ratings
    Global Ratings:
    (129)

    Reviews in English (115)

    by
    55

    This recipe is outstanding. Although what started out a disaster turned out to be an even bigger success. When I tried to get the cake out of the pan it broke apart into 4 sections. I was in tears because I couldn't serve it on Easter the way it looked. My husband sampled it and said it was the best carrot cake ever and I HAD to serve it...so this is what we did. I broke the cake up into bite size cubes and layered it in a clear bowl as follows... cake pieces, drained pineapple chunks and Whipped Cream Cream Cheese Frosting. I repeated the layers 2 more times. The frosting recipe is on this web site also and it is also fantastic. It was a huge success and people asked for the recipe. I think I'll always serve it this way from now on!!!  -  17 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    42

    How this won an award...I will never know!!!! Run from this recipe!!!!  -  12 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    35

    AWSOME! My family and I loved this cake! Extremely moist, GREAT flavor...and, with a few changes, it's semi-healthy too! All I did differently was: I added a little allspice to the flour mixture. Used only 1 cup of vegetable oil (HIGHLY reccomended - it was plenty moist) Used about 1 1/2 cups sugar (I thought it was the perfect amount of sweetness, especially with the frosting..by the way, my frosting had one package of cream cheese, half a stick of butter, 1 1/4 cup powdered sugar, and 1 tsp. orange extract. Sometimes I add orange zest too. Orange is a GREAT flavor with carrot cake.) Instead of baby food, I used extra grated carrots. I reccommend adding extra carrots even if you use baby food, since 1/2 cup isn't very much. Didn't put any pecans in the batter - just on top of the frosting. =) With these small changes, it was definitely a 5 star cake!! ((This recipe is VERY similar to Carrot Cake III - only this one calls for baby food, so I think I'm going to start using that recipe...not that this one isn't DELISH!))  -  10 Jan 2008  (Review from Allrecipes USA and Canada)

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