Small Carrot Cake

 Easy Simple Small 6 inch Carrot Cake, made with carrot puree; baby food in the batter. Moist and dense cake baked with raisins and pecans, frosted with your favorite cream frosting…


Small Carrot Cake

INGREDIENTS

  • 1 cup regular or gluten free baking mix
  • 1 egg
  • 1 jar puree carrots baby food, 4 ounces
  • 1/4 cup shredded carrots
  • 3 tablespoons cooking oil
  • 1/2 teaspoon vanilla
  • 1/3 cup light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1 ounce snack box raisins
  • 1/4 chopped pecans

DIRECTIONS

  • Preheat oven to 350°, spray a 6 inch baking pan with cooking spray, set aside.
  • In a medium mixing bowl add the egg, carrot puree, cooking oil, light brown sugar, and vanilla mix until blended.
  • Stir in raisins, shredded carrots, and pecans, next add in the baking mix, cinnamon, and pumpkin pie spice, mix until everything is blended.
  • Pour batter in to the prepared baking pan.
  • Bake in preheated oven for about 25-30 minutes, or until a toothpick entered in the middle comes out clean.
  • Set on cooling rack, invert on to a serving plate, if you like, frost with your favorite cream cheese frosting, cut and serve. Serves about 4. Enjoy!