Baby Food Cake Bars14 Reviews
- Prep: 30 min
- Cook: 30 min
- Ready In: 1 hr
“A wonderfully moist alternative to carrot cake. I remember begging Mom to make these when I was a child. Top with cream cheese icing.” - by uncrnghst
Original recipe yields 1 - 9x13 inch pan
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking soda, salt and cinnamon.
- In a large bowl, combine eggs, sugar and oil. Beat until smooth. Beat in the flour mixture alternately with the baby food. Pour batter into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Cut into bars.
Amount Per Serving (12 total)
- 479 cal
- 28.7 g
- 53.1 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"Easy but mediocre. I made it because it sounded interesting, since I've never used baby foods in a cake as ingredients. However, it's just like a carrot or spice cake, nothing memorable or special...." See more"
"I've been making this recipe for years, given to me by my husband's favorite aunt when I was a new bride. Her recipe calls for using a 17" X 11" jelly roll pan, which makes them more "bar-like." I hav..." See moree found that cutting back on the oil helps the texture to be less heavy. I use only 1-1/4 cup, and the rest is never missed. Also have varied the type of baby food, sometimes using sweet potatoes in place of the carrots, and peaches in place of the apricots, pears in place of applesauce, or even plums. They all make only subtle differences in flavor. Virtually any fruit or root vegetable baby food can be used successfully. You can even use plums for all 3 jars and make a delicious autumn plum cake, baked in a bundt pan (usually takes around 45-55 minutes at 350 degrees) and then glaze it. The variations are quite endless. I always frost with a cream cheese frosting, which makes a good thing even better. In fact, to us, the cream cheese frosting is a must-do. Any way you make them and serve them, they never fail to draw rave reviews. Have copies of this recipe handy, because you're going to get lots of requests!"
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