I don't know where I got this recipe many years ago, but wherever I found it, it was called "Best Ever Carrot Cake". I decided I needed to find a new name. Don't get me wrong. It is so moist and delicious, which is why I've made it many times, but I've had other really good carrot cakes. The thing that makes this cake unique is that it uses baby food instead of grated carrots so it's faster to throw together. So I thought maybe I could call it "So Great, No Grate Carrot Cake". Well, it sounds silly, but it really explains it well. Super taste and I don't have to get out my grater or food processor to make it.
I do usually make the cream cheese frosting, but I didn't have any cream cheese this time. So I made a simple glaze and poured it on. I won't do that again! This is a very moist cake to begin with and it doesn't need a glaze that soaks into the cake. And it doesn't make as pretty a photo as it would have with the frosting.
Also, the original recipe called for 1 1/2 cups of oil, but I switched a bit of that out for applesauce and it turned out just as delish. Next time I'll actually try half oil, half applesauce.
So Great, No Grate Carrot Cake
2 c. sugar
1 c. canola oil
1/2 c. applesauce
2 t. vanilla
5 (4-oz.) jars carrot baby food
2 t. baking soda
2 t. baking powder
3 t. cinnamon
2 c. flour
1/2 c. butter
8 oz. cream cheese
16 oz. powdered sugar
2 t. vanilla
Preheat oven to 350°. Grease and flour 10x14-inch sheet cake pan, bundt pan or two 8-inch pans.
In large bowl mix together eggs and sugar. Add oil, applesauce, vanilla and baby food. Add remaining cake ingredients and mix until well blended. Bake round layers for 40 minutes or approximately 60 minutes for 10x14 sheet cake or bundt pan. Test with toothpick for doneness. Cool.
Combine frosting ingredients in large bowl until very creamy. Frost cake when it is completely cooled.
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