Sweet Baby Jack Carrot Cake

For Easter along with the cookies, I made my first carrot cake. I picked Paula's Sweet Baby Jack Carrot Cake because I didn't need to shred any carrots. I wasn't sure how the baby food would work but it made the cake really moist. For a little garnish I sprinkled cinnamon around the outside. After tasting the carrot cake, it confirmed for me that Paula Deen can not go wrong with deserts, she is definitely my go-to desert lady.

Sweet Baby Jack Carrot Cake

Paula Deen

Serves 16

Ingredients

Butter, for greasing the pans

Flour, for dusting the pans

For the cake:

2 cups self rising flour

2 teaspoons ground cinnamon

2 cups granulated sugar

2 (4-oz.) jars strained carrot baby food

4 eggs

1 1/2 cups vegetable oil

For the icing:

1/2 cup (1/2 stick) of butter, softened

1 (8 ounce) package of cream cheese, softened

1 (16 ounce) box of confectioners' sugar

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 325 degrees. Grease and flour 3 (8 of 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 hand held 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 into lint free dish cloth or waxed paper (I used wax paper) and allow to cool completely.

For the icing:

Mix all ingredients with an electric hand held mixer until smooth and creamy.

Frost layers, top and sides of cake.

Note: The icing just makes it all over the cake, so I think when I make this again I would possibly double the icing recipe. Plus the icing is amazing!