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Carrot Cake with Baby Food Carrots
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Description
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’ve only made it as a cake, but I’m sure this will make awesome cupcakes!
Ingredients
- FOR THE CAKE:
- 2 cups All-purpose Flour
- 2 cups Sugar
- 1 cup Canola Oil
- 4 whole Eggs
- 2 jars Baby Food Carrots, 4 Ounces Each
- ½ teaspoons Salt
- 2 teaspoons Baking Soda
- 2 teaspoons Cinnamon
- 2 teaspoons Vanilla
- _____
- FOR THE ICING:
- 1 package Cream Cheese (8 Oz.)
- 16 ounces, weight Powdered Sugar (1 Box)
- 1 teaspoon Vanilla
Preparation
Preheat oven to 350ºF; grease and flour a 9×13 inch baking pan.
In a mixing bowl, combine flour, sugar, canola oil, eggs, baby food carrots, salt, baking soda, cinnamon and vanilla. Beat with an electric beater or stand mixer paddle for 2 minutes on medium speed.
Pour the batter into the prepared pan; bake in 350º oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and cool completely.
Prepare the icing: in a medium bowl, combine the cream cheese (I cut it into chunks first), powdered sugar and vanilla. Beat with hand mixer until smooth and fluffy.
Ice the completely cooled cake. Last but not least, grab a piece for yourself, it won’t last!
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