Carrot Cake with Maple Cinnamon Cream Cheese Icing

carrot cake with cream cheese icing and crushed pistachios


Well, you’ll never believe how easy my Carrot Cake recipe is! NO SHREDDING CARROTS! I know, you think I’ve gone and lost my mind! How do you make a carrot cake without shredding carrots? Carrot baby food! It’s all pureed for you! And you don’t need a mixer for this batter, either! 

Carrot Cake with Cream Cheese Icing

I was having a birthday dinner for my sister on a Monday night, and was looking for a birthday cake recipe where I could just use a whisk or wooden spoon to mix the batter and pour into 9″ pans. This carrot cake recipe is it!  Gerber used to make junior size jars and now, you’ll see many variations of packaging for baby food. You just need 12 ounces of any brand of carrot baby food! Along with ingredients you have in your pantry and fridge, this cake will not disappoint! 

carrot cake in 9" pans


I just add the eggs, oil, and sugar, and whisk until blended. Then, add the dry ingredients, and whisk or stir some more until all well blended! Pour into two, 9″ baking pans, and cook for 30 minutes and you’re almost done! You can also make cupcakes out of this batter or a Bundt cake, whatever you desire! Now you can add in raisins, walnuts, or pistachios (my favorite), but I kept this one plain because I had some guests who couldn’t eat nuts or didn’t like raisins. 


My Maple Cinnamon Cream Cheese Icing goes beautifully with this cake! I used it with my Pumpkin Bar Cake, too! But this time, after I cut and served half of the cake, I chopped up pistachios, and sprinkled them on the icing on top of the cake and down the sides of the cake. If it were up to me, I would have mixed them into the icing so they would be in the middle of the cake, too! It just added a extra flare of taste! 

carrot cake with cream cheese icing

So, anytime you want something different than a chocolate or vanilla cake, try my Carrot Cake! You’ll make it over and over again! 

Until next time,

Let’s get cookin’ and bakin’


Carrot Cake with Maple Cinnamon Cream Cheese Icing

This carrot cake is so easy because you don't have to shred carrots! You just use baby food carrots! And you don't need a mixer, either! Just a whisk or wooden spoon!
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: All
Keyword: carrotcake, easycarrotcake, maplecinnamoncreamcheeseicing, moistcarrotcake, noshredcarrots
Servings: 12 servings
Author: Madeline Kohler


  • 2 9" aluminum baking pans
  • 1 Large Mixing Bowl
  • 1 Medium Mixing Bowl


  • 1 ½ cups vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 12 ounces carrot baby food
  • 2 tsp vanilla
  • 3 cups flour
  • ½ tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ cup chopped walnuts or pistachios optional
  • ½ cup raisins optional


  • Preheat oven to 350°.
  • In a large mixing bowl, add oil, eggs, carrot baby food and vanilla.
  • Whisk or stir until combined.
  • Add flour to medium mixing bowl, along with salt, baking powder, baking soda, and cinnamon.
  • Pour into bowl of wet ingredients, half at a time, mixing well after each addition.
  • Spray or grease 9" baking pans, or line with parchment paper.
  • Pour half of batter into each pan.
  • Bake for 30 minutes, until cake tester comes out clean from center of each cake pan.
  • Let cool 20 - 30 minutes, and run a knife around the inside rim of the pan to loosed the cake.
  • Place on wire racks until completely cool.
  • Using my Maple Cinnamon Cream Cheese Icing, frost the cake and sprinkle with chopped nuts if desired.


carrot cake in 9" pans


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