Carrot Cake With Baby Food Carrots

I love carrot cake, but I'm not fond of the texture of shredded carrots. I got this recipe from a former boss, Debra. Love it! Note: I haven't tried it, but I'm sure this will make awesome cupcakes!

• Ready In: 45 mins
• Serves: 12
• Yields: 1 cake

Ingredients

• 2  cups all-purpose flour
• 2  cups sugar
• 1  cup canola oil
• 4  eggs
• 2 (4 ounce) jars carrots, baby food
• 1⁄2 teaspoon salt
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 2  teaspoons vanilla
• 1 (8 ounce) package cream cheese
• 1 (16 ounce) box powdered sugar
• 1  teaspoon vanilla

Directions

1. Cake method: Preheat oven to 350ºF.
2. Grease and flour a 9x13 baking pan.
3. Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
4. Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
5. Pour the batter into the prepared pan.
6. Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool completely; prepare icing in the meantime.
8. -------.
9. Icing Method: In a medium bowl, combine final three ingredients.
10. Beat until smooth and fluffy.
11. Ice completely cooled cake.
12. Grab your own piece before anyone else knows it's done!