Description
A moist and flavorful carrot cake topped with a creamy frosting.
Ingredients
Scale
- 4 Eggs
- 2 ½ Cups Flour
- 2 Cups Sugar
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1 ½ Cups Vegetable Oil
- 2 teaspoons Cinnamon
- 1 ⅔ Cups Carrot Baby Food (or puree, 5 of the 4 ounce jars)
- 1 Package Cream Cheese (8 oz)
- ½ Cup Butter (1 stick)
- 4 Cups Powdered Sugar
- 1 Tablespoon Vanilla
Instructions
- Preheat the oven to 350°F and grease and flour a 9×13″ baking pan.
- In a mixing bowl, beat the eggs. Add the flour, sugar, baking soda, salt, oil, cinnamon, and carrots. Mix until well combined.
- Pour batter into prepared baking pan.
- Bake for 50 minutes, or until a toothpick inserted comes out clean. While the cake is baking, make the frosting.
- Allow the cake to cool completely before frosting.
- Beat the cream cheese, butter, powdered sugar, and vanilla together until smooth.
- Spread the frosting evenly over the cooled cake.
Notes
- Ensure the cake is completely cool before applying the frosting for best results.
- Can be stored in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg