Carrot Cake With Baby Food Carrots |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
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! Ingredients:
2 cups all-purpose flour |
2 cups sugar |
1 cup canola oil |
4 eggs |
2 (4 ounce) jars carrots, baby food |
1/2 teaspoon salt |
2 teaspoons baking soda |
2 teaspoons cinnamon |
2 teaspoons vanilla |
1 (8 ounce) package cream cheese |
1 (16 ounce) box powdered sugar |
1 teaspoon vanilla |
Directions:
1. Cake method: Preheat oven to 350ºF.
2. Grease and flour a 9x13 baking pan.
3. Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
4. Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
5. Pour the batter into the prepared pan.
6. Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool completely; prepare icing in the meantime.
8. -.
9. Icing Method: In a medium bowl, combine final three ingredients.
10. Beat until smooth and fluffy.
11. Ice completely cooled cake.
12. Grab your own piece before anyone else knows it's done!
|
|