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Baby Food Pineapple Coconut Carrot Cake

  • 50minutes
  • 876calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 cups white sugar

  3. 2 teaspoons baking soda

  4. 2 teaspoons cinnamon

  5. 1 teaspoon salt

  6. 1 1/2 cups vegetable oil

  7. 4 large eggs

  8. 2 (6 ounce) jars carrot baby food

  9. 1 (8 ounce) can crushed pineapple , well drained

  10. 1 cup chopped walnuts

  11. 1 cup flaked coconut

  12. 1 (8 ounce) package cream cheese , softened

  13. 1/2 cup butter , softened

  14. 2 teaspoons vanilla

  15. 4 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  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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