Sweet Baby Carrot Cake

By Cindy_Wicker

Ingredients

• Frosting:
• 2 cups self rising flour
• 2 tsp. ground cinnamon
• 2 (4 oz.) jars strained carrots
• 4 eggs
• 2 cups sugar
• 1-1/2 cups vegetable oil
• 1/4 tsp nutmeg
• 1/4 tsp. cloves
• 1/4 cup 1/2 stick) butter, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (16 oz.) box confectioner's sugar
• 1 tsp. vanilla extract
• 1 cup chopped walnuts

Details

Servings 16
Adapted from pauladean.com

Preparation

Step 1

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

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

For the frosting:
Mix all ingredients with handheld electric mixer and blend until smooth and creamy. Fold in nuts. Frost layers, top, and sides of cooled cake.

Can substitute plum baby food for carrots