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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Not carrot cake and not baked carrots! I got this in my Mr. Food e-newsletter. I was intrigued by the baby food ingredient! Mr. Food calls this a “soufflé-like” side dish he says goes great with brisket. Read more To me, it seemed more like a very moist cake that would be great with some whipped cream on it! I let mine cool about 10 minutes before I had a piece. Ingredients:
3 (4 oz) jars carrot baby food |
1/2 cup (1 stick) butter, melted |
3 eggs |
1 cup all-purpose flour |
1 cup packed light brown sugar |
1 tbs lemon juice |
1 tsp vanilla extract |
1 tsp baking soda |
1 tsp baking powder |
Directions:
1. Preheat oven to 350F. Coat an 8” square baking dish with cooking spray.
2. In a large bowl, combine carrots and butter; mix well. Add remaining ingredients; mix until well blended, then pour into prepared baking dish. See Photo
3. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean (mine was done at 35 minutes).
4. (Mr. Food says squash, pumpkin or corn baby food can also be used instead of carrots.)
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