Paula Deen's Sweet Baby Jack Carrot Cake

Submitted by Juenessa

"A delicious, melt in your mouth cake!"

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 16

ingredients

• butter, for greasing pans
• flour, for dusting pans

• For the cake

• 2 cups self-rising flour
• 2 teaspoons ground cinnamon
• 2 cups granulated sugar
• 2 (4 ounce) jars strained carrot baby food
• 4 eggs
• 1 1⁄2 cups vegetable oil

• For the frosting

• 1⁄2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) box confectioners' sugar
• 1 teaspoon pure vanilla extract

directions

1. Preheat oven to 325 degrees F.
2. Grease and flour 3 (8 or 9-inch) cake pans.

3. For the cake:

4. Mix together the flour, cinnamon and sugar in a large bowl.
5. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
6. Pour batter into prepared pans.
7. Bake for 25 to 30 minutes, or until golden brown.
8. Allow to cool in pan for 5 minutes.
9. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.

10. For the frosting:

11. Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
12. Frost layers, top, and sides of cooled cake.

Reviews

[Anonymous]

I don't know what I did wrong, but my cake turned out awful! After reading some of the reviews, I decided to use a 13 x 9 pan & I followed the instructions someone had written to do so. I also substituted applesauce for half the oil. The texture of the cake reminded me of shoo fly pie. It was not cake-like at all. If anyone might know what I did wrong, I would appreciate knowing.

 

[MrsCannon]

Loved this! It is so light very different from your original dense cake. Yum, yum, YUMMY!

 

[TheHappyHomeMaker]

This will be the only carrot cake I make from now on, it was moist and wonderful. I've also heard you can substitute the baby food for applesauce, sweet potato or pumpkin baby food.