If you have visited my blog before, you know I like simple.
I also like good.
When I need a very impressive, delicious dessert, I turn to my mom. She is fabulous when it comes to wonderful desserts but when I make desserts – they are pretty easy and straight forward.
The following dessert is no exception.
It has a secret ingredient that makes it super moist – baby food.
I thought since I have a surplus of baby food on hand this would be a great, no fuss dessert to make for a weekday treat.
Pineapple Carrot Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1¼ cups vegetable oil
- 4 eggs
- 2 jars (6 oz each) carrot baby food
- 1 can (8 oz) crushed pineapple, drained
- ¾ cup chopped walnuts
- 1 block cream cheese (8 oz.), softened
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 1 box (1 lb) confectioners sugar
- Chopped walnuts (optional)
In a large bowl, stir to combine the dry ingredients.
Add the oil, eggs and baby food and mix on low speed with a hand mixer until well blended.
Stir in pineapple and nuts.
Pour into a greased and floured 9×13 pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan 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.
Remove cake from pan, frost top and sides. Garnish with nuts if desired.
Store in the refrigerator.