Carrot Cake With Cream Cheese Icing: A Generational Recipe

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 cups sifted flour
• 2 cups sugar
• 2 cups gerber* 2nd foods carrot baby food (the 3.5 oz tubs it comes in are great...6 tubs=2 cups)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 4 eggs, whipped with
• 1 1/4 cups canola oil
• 8 ounces philadelphia cream cheese (softened)
• 1/2 cup real butter (softened)
• 1 (16 ounce) box powdered sugar
• 2 teaspoons vanilla
• toasted pecans, top with (optional)

Recipe

• 1 cake: whip eggs with canola oil in stand mixer.
• 2 add carrots to egg-oil mixture.
• 3 mix flour, sugar, soda, and cinnamon in a separate bowl.
• 4 turn mixer on to "stir" and slowly add dry mixture to wet.
• 5 mix until well blended.
• 6 bake on 350* (see note in description) for 30-40 minutes until toothpick inserted in middle comes out clean.
• 7 allow cake to cool at least 30 mins-1 hour before icing.
• 8 icing: mix softened cream cheese and softened butter in stand mixer.
• 9 add vanilla.
• 10 turn mixer to "stir" and slowly add powdered sugar.
• 11 mix until well blended.
• 12 ice cake and enjoy!