Photo: Sweet Baby Jack Carrot Cake Recipe
Ingredients
- 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 stick) butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1 (16-ounce) box confectioners' sugar
- 1 teaspoon pure vanilla extract
Directions
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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By laurenebower_10...
Indianapolis, IN
on April 04, 2013
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Carrot cake is supposed to taste like sweet carrots, and without them, it definitely tastes like a mild spice cake with cream cheese icing. You MUST add 4 large grated carrots to obtain a true carrot taste plus the 8 oz. of baby food. Only use 1 cup of oil and not 1.5 cups or you will end up with a greasier cake rather than an intensely moist cake. This is the moistest cake I've ever tasted in my life and strongly recommend preparing it 9X13 single layer (bake at 350 degrees for 35 minutes rather than multiple layers to really obtain that dense moistness. Overall amazing and this will replace my current carrot cake recipe.
By rayeark_11421628
Greenwood, AR
on February 26, 2013
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I always make a recipe the way it is writtten otherwise I'm inventing a new recipe.like LRach did. (I could 've used a regular Carrot Cake recipe This recipe is to save you time and money by not having to grate carrots, etc. We loved this cake and added it to our cookbook for favorites. Thanks Paula, you always do a great job. Keep up the good work on your journey with the Diabetic Life. I know you don't eat the "Whole" plate as some people think. My husband has lived with it since 1985 and you can have a normal life with eating normal healthy foods. It's the amount and staying active.As the first grader (who is a Diabetic said to me, " I'm gonna go run around the school a few times as they 're having Hamburgers today at lunch."
By LRachwitz
Canton, MI
on January 23, 2013
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I rated this a few years ago- based on following the recipe exactly. I still rate it a 5.This is definitely more "cake" like than most carrot cakes- not as dense- a bit lighter. It lends itself to making it your own easily if you want to take it a bit further.
I've made it a few times and have settled on my "fav version" of this.I never have self rising flour,so I always make my own (1 c flour, 1/2 t salt, 1 1/2 t baking powder and then I substitute melted butter for the entire amount of oil, add in 3 fresh finely grated carrots, 1/4 t. nutmeg and a pinch of cloves. I like to make this as cupcakes, so I bake them at 350 for around 20 minutes (you don't want them to brown- just get a bit golden. This will get you about 30-32 cupcakes.
If you are making this (or a "version" as a layer cake or anything in ANY pan- PARCHMENT IS A MUST- cant' stress this enough- as I always still forget this VITAL step.
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