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Sweet Baby Jack Carrot Cake Recipe by Paula Deen

Easy Level
45 MIN 15 Prep + 30 Cook
Servings
$ /Serving
Print
Easy Level
45 MIN 15 Prep + 30 Cook
16 Servings
$ /Serving

Sweet Baby Jack Carrot Cake Recipe by Paula Deen

Easy Level
45 MIN 15 Prep + 30 Cook
16 Servings
$ /Serving

Ingredients

  • 2 cups self-rising flour
  • 2 teaspoons ground cinnamon
  • 2 cups granulated sugar
  • 2 (4 oz) jar carrot baby food, strained
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 1/2 cup butter, softened
  • 1 (8 oz) package cream cheese, softened
  • 1 (16 oz) box confectioners' sugar
  • 1 teaspoon vanilla extract

Preparation

Preheat oven to 325°F. Grease and flour 3 (8 or 9-inch) cake pans.

 

For the cake:

 

Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow cooling completely.

 

For the frosting:

 

Mix all remaining ingredients with handheld electric mixer and blend until smooth and creamy.

 

Frost layers, top, and sides of cooled cake.

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