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Sweet Baby Carrot Cake Recipe

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This recipe for Sweet Baby Carrot Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paula Deen
Added: Monday, June 15, 2009


2 cups self rising flour
2 cups sugar
1 1/2 cups vegetable oil
2 (4oz.) jars carrot baby food, strained
4 large eggs
2 tsp. ground cinnamon
Cream Cheese Frosting:
1 (8oz.) pkg. cream cheese, softened
1/4 cup butter, softened
1 tsp. vanilla extract
Garnish: chopped pecans

Preheat oven to 325. Spray 3 (9in.) cake pans with nonstick baking spray with flour. In a large bowl, combine flour, sugar, oil, baby food, eggs, and cinnamon. Beat at medium speed with an electric mixer until well blended. Pour evenly into prepared pans. Bake for 25-30 minutes, or until a wooden pick inserted in center comes out clean. Cool cakes in pans for 5 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting evenly between layers and on top and sides of cakes. FROSTING: In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add confectioners sugar, and beat until smooth. Stir in vanilla. Garnish with chopped pecans, if desired.




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