Sweet Baby Jack Carrot Cake

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


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


  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.

Sigrid's Carrot Cake

Carrot Cake for Two

Baby Carrots with Sweet Ginger Butter

Carrot Cake

Carrot Cake

Carrot Cake

Light Carrot Cake

Carrot Cake Cupcakes