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Baby Carrot Sheet Cake Recipe

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This recipe for Baby Carrot Sheet Cake, by , is from Rees Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Day


2 c. all-purpose flour
2 c. white sugar
2 1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. allspice
1/2 tsp. salt
2 4-oz. jars carrot baby food
4 eggs
1 c. cooking oil (or applesauce)
1/2 c. grated carrot (optional)

Cream cheese frosting:
1/4 c. butter, softened
1 8-oz. package cream cheese
1 c. powdered sugar
1 tsp. vanilla extract

Preheat oven to 350 F. Mix together all dry ingredients in a large bowl. Add remaining ingredients and beat for 2 minutes. Pour into greased jelly roll pan. Bake for 20 minutes, or until toothpick in center comes out clean. Cool completely. Blend frosting ingredients with a mixer until creamy. Frost cooled cake.

*For layer cake: Grease and flour 2 round cake pans; bake at 325 F for 25-30 minutes. Cool and turn out of pans. Frost.

*For Bundt cake: Grease and flour 10-inch Bundt pan; bake at 325 F for 1 hour. Cool and turn out of pan.

Personal Notes:
Personal Notes:
I got this recipe from a Food Network cooking show. It's one that Evan really likes, and it's been his birthday cake a couple times. The baby food makes it incredibly moist.




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