Friday, April 16, 2010

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

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


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!

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