Sweet Baby Jack Carrot Cake

  • Level: Easy
  • Total: 55 min
  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 30 min
  • Yield: 16 servings
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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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