Sweet Baby Jack Carrot Cake

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 16 servings
User Rating: * * * * *
Recipe courtesy Paula Deen





Butter, for greasing pans
Flour, for dusting pans

For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4-ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil

For the frosting:
1/2 cup (1/2 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees 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 to cool completely.

For the frosting: Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.

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