Sweet Baby Jack Carrot Cake (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Ingredients:
butter, for greasing pans |
flour, for dusting pans |
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 |
1/2 cup (1 stick) butter, softened |
1 (8-ounce) package cream cheese, softened |
1 (16-ounce) box confectioners' sugar |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.
2. For the cake:
3. 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.
4. For the frosting:
5. Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
6. Frost layers, top, and sides of cooled cake.
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