Easy Carrot Cake

Close up of delicious carrot cake with a nice layer of frosting on a plate with a fork resting on the back of the white plate.

Using jars of baby food saves a lot of time and makes a moist Carrot Cake recipe that is irresistible when topped with a layer of cream cheese frosting.

Course Dessert

Cuisine American

Keyword Baby Food Carrot Cake, Carrot Cake Loaf

Prep Time 10

Cook Time 30

Total Time 40

Servings pieces

Calories 593kcal

Author Jennifer Osterholt

Ingredients

Carrot Cake

20 ounces carrot baby food
2 cups granulated sugar
4 eggs
1 1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon

Frosting

8 ounces cream cheese
1/4 cup butter
1 teaspoon vanilla extract
4 cups powdered sugar

Instructions

Carrot Cake

In a large mixing bowl combine baby food carrots and sugar.
20 ounces carrot baby food, 2 cups granulated sugar
Add eggs, vanilla and vegetable oil, mix well.
4 eggs, 1 1/2 cup vegetable oil, 1 teaspoon vanilla extract
In a separate bowl mix together flour, soda, baking powder, salt and cinnamon. Slowly add to carrot mixture.
2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon cinnamon
Preheat oven to 350℉. Pour into a greased 10" x 15" jelly roll pan and bake for 25 to 28 minutes until a toothpick inserted in the center comes out clean.
Or bake in 3 greased 9" round pans at 350℉ for 18 - 20 minutes.

Frosting

In a medium mixing bowl beat together cream cheese and butter.
8 ounces cream cheese, 1/4 cup butter
Stir in vanilla extract and powdered sugar until mixed well.
1 teaspoon vanilla extract, 4 cups powdered sugar
Once cake is completely cooled cover with frosting.

Nutrition