Sweet Baby Jack Carrot Cake
By Paula DeenJUMP TO RECIPE
- 2 cups self rising flour
- 2 teaspoons ground cinnamon
- 2 cups granulated sugar
- 2 (4 oz) jars strained carrot baby food
- 4 eggs
- 1 1/2 cups vegetable oil
- 1/2 cup softened butter
- 1 (8 oz) package softened cream cheese
- 1 (16 oz) box confectioner's sugar
- 1 teaspoon vanilla extract
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 baby food, eggs and oil 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 the butter, cream cheese, confectioner’s sugar and vanilla with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.