Carrot Cake Wbaby Food Sallye Recipes

Steps:

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

Steps:

• 1. Grease and flour two 9" cake pans and set aside Turn oven to 350º to preheat
• 2. Sift flour, salt, baking soda and spices into mixing bowl Pour pecans into flour mixture and blend to cover pecans Set aside
• 3. In large mixing bowl, place sugar, oil and eggs Beat at medium high speed with electric mixer until light and fluffy Add in carrots and continue to beat until thoroughly mixed
• 4. Add flour mixture 1/3 at a time as you continue to beat. Continue adding flour mixture until all is transferred to oil/sugar/egg/carrot mixture Beat until batter is smooth and of custard consistency Transfer into cake pans equally
• 5. Place pans in preheated oven and bake 30-35 minutes until toothpick inserted in middle comes out clean. Turn out on cooling rack When cake is completely cool, ice with frosting below
• 6. PREPARING BUTTER CREAM FROSTING: Place cream cheese and softened butter in mixing bowl and mix with electric mixer Sift confectioners sugar into butter/cream cheese mixture until well blended Add vanilla and blend in well Do not over mix or butter/cheese mixture will separate. ENJOY!

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!

Steps:

• 1. Mix eggs, sugar and oil together. Sift together and add dry ingredients to wet mix, then vanilla. Fold in carrots.
• 2. Bake in preheated 350° oven in a lightly greased and floured 9 x 13 pan for 40 to 45 minutes.
• 3. Cool completely before frosting with your favourite such as cream cheese, butter cream or simple french vanilla frostings. I use canned frostings for the very sporadic times I bake cakes. Mum would make her icing from scratch.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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.

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.