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!
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INGREDIENTS
Nutrition- 2cups all-purpose flour
- 2cups sugar
- 1cup canola oil
- 4
- 2
- 1⁄2teaspoon salt
- 2teaspoons baking soda
- 2teaspoons cinnamon
- 2teaspoons vanilla
- 1(8 ounce) package cream cheese
- 1(16 ounce) box powdered sugar
- 1teaspoon vanilla
DIRECTIONS
- Cake method: Preheat oven to 350ºF.
- Grease and flour a 9x13 baking pan.
- Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
- Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
- Pour the batter into the prepared pan.
- Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely; prepare icing in the meantime.
- -------.
- Icing Method: In a medium bowl, combine final three ingredients.
- Beat until smooth and fluffy.
- Ice completely cooled cake.
- Grab your own piece before anyone else knows it's done!