Go Back

Carrot Cake

Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12


  • 1/2 cup butter 1 stick
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 12 ounces baby food carrots
  • 2 teaspoons baking soda
  • 2 1/2 cups flour


  • Pre-heat oven to 350 degrees.  Grease and flour (or use Baker's Joy) 2-8 inch cake pans.
  • Cream together butter and sugar until light and fluffy.
  • Add in eggs one at a time and beat until well combined.  
  • Add in baby food carrots and beat to combine.
  • Turn mixer speed down to low.  Add in cinnamon, nutmeg, and baking soda.  Mix to combine.
  • Add in the flour.  Mix to combine.
  • Divide the batter between the two cake pans.  
  • Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.  Cool for 5-7 minutes on cooling rack and then turn out of cake pans.  Allow to finish cooling completely before frosting.


Make sure the ingredients on the baby food are just carrots and water.  There seems to be a lot of combination baby foods and while that might make for interesting cake, it's not what we're going for.