I was thrilled to try a new baby food on the market called Pure Spoon, anytime we are improving what are babies are eating is a win for me. They are using what is called High Pressure Processing or HPP for the baby food. It is a method that uses pressure as opposed to high heat to pasteurize food. It has little to no effect on the nutritional value or flavor of the whole food, while heat can and does destroy some nutrients.
Alyson Ebrele the founder of Pure Spoon
Fruits and vegetables are hard to get your family to eat and it seems the more nutritious they are the more they don’t like them. It is a problem that I run into daily around my house as most of my kids only like the basics of green beans and corn. When they were babies they all started out on only fruits and veggies and you would think that it would be a given that they would continue to like them, but I have found the opposite to be true. I am convinced it is because of the way the baby food is made and processed that has us longing for other flavors as soon as we can.
Pure Spoon is here to change all of that with their Organic purees made from 100% fresh, certified organic fruits and veggies. I first knew it was different when they were shipped to me in a cooler box and they were all cold. These are not just the jars you can store in the pantry forever, this is fresh food for your baby. Making baby food is easy but honestly it is labor intensive and honestly rather messy. You also never know if the consistency is right as it tends to vary when you do it yourself. I love that Pure Spoon now makes it easy to get the homemade flavor and nutrition in simple containers. These are good for sick or elderly people who have trouble swallowing or chewing as well, as they can get pure fruits and vegetables in awesome flavors.
I was inspired to make something delicious with this baby food to get fabulous nutrition in something that would never expect. I was making a carrot cake for our Easter dinner and it seemed a perfect way to get some of those in there. I made my recipe as normal and added one half a container of just carrots and half a container of sweet potato and apple to it. This made my cake so much more moist and flavorful I was amazed at the result.
Pure Spoon Boosted Carrot Cake
1 8 oz can of crushed pineapple
1/2 container of Pure Spoon Carrots
1/2 container Pure Spoon Carrots and Sweet Potato
2 cups of grated carrots
4 eggs
1 cup of granulated sugar
1 cup of packed brown sugar
1 cup of vegetable oil
2 cups of flour
2 tsp of baking soda
1/4 tsp salt
2 tsp of cinnamon
1/2 cup of chopped pecans
Directions
Drain pineapple except for 2 tbs of juice. In a mixing bowl beat carrots, eggs, Pure Spoon foods, sugars, oil, and pineapple with juice until well blended. In a different bowl mix the flour, baking soda, cinnamon, and salt. Slowly mix the dry ingredients into the carrot mixture and then stir in pecans.
Pour into a buttered 13 x 9 inch cake pan and bake at 350° for about 40 minutes, or until a toothpick comes clean. Cool completely.
For the frosting mix 2 packages of softened cream cheese with 1/4 of a cup of butter add 2 tsp of vanilla and gradually add 1 to 2 cups of powdered sugar until smooth. Garnish with chopped pecans and refrigerate until serving. Serves 12.
Whether you are looking to improve nutrition and sneak in some extra fruits and veggies in your family’s diet or just want the best and most nutritious baby food for your baby Pure Spoon has you covered! You will be amazed at the difference in taste, texture, and nutrition! Check out their website, and also their social media channels. Be on the look out for a fantastic giveaway on this blog, where you can win your own full set of baby foods to try.
Amy Green says
June 9, 2016 at 8:59 pmI will have to make this sometime because my mom and I both really love carrot cake! A celebrity fan of this dessert is singer/actress Vanessa L. Williams, who enjoys baking it as well.