Carrot Cake With Cream Cheese Frosting

This is a smooth, velvety cake that is the perfect marriage of rich, spicy carrots and sweet cream cheese. My mother found this recipe many years ago and we still eat it at important birthdays and informal family gatherings. I have baked it on a sheet cake pan for bars and also in two 9 inch round pans for layer cake.

• Ready In: 50 mins
• Serves: 28-32
• Yields: 28 slices

Ingredients

• For cake cream together

• 12  ounces  carrot baby food (smooth, not chunky)
• 2  cups sugar
• 4  eggs
• 1  cup  oil

• Once thoroughly mixed add the following

• 2  cups flour
• 2  teaspoons baking soda
• 2  teaspoons cinnamon
• 1  teaspoon salt

• Frosting

• 8  ounces cream cheese
• 1⁄4 cup butter
• 1  teaspoon vanilla
• 3  cups powdered sugar

Directions

1. Mix first four ingredients until creamy. Then add the last four ingredients and mix with a medium speed until well blended. Pour into sheet cake pan.
2. Bake at 350 degrees for 30 minutes. Poke it gently in the center. If it springs bake immediately, it is done.
3. Mix ingredients for frosting until well blended and use to top cake once it is completely cool.