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Sweet Baby Jack Carrot Cake

By Paula Deen

Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 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.

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