Name: Carrot Cake
Ingredients: 1 1/2 c canola or vegetable oil; 2 c sugar; 4 eggs; 2 large jars of carrot baby food (large jars would be 4oz each); 1 tsp vanilla; 2 c all purpose flour; 3 tsp cinnamon; 1 tsp salt; 2 tsp baking soda; 1 brick cream cheese (8 oz) (room temp); 1 stick butter (room temp); 2 tsp vanilla; 1 pinch salt; 6 c powdered sugar; 4-5 tbsp milk (more or less depending on the thickness of the frosting.)

Ingredients

Scale

For the Cake

1 1/2 c canola or vegetable oil
2 c sugar
4 eggs
2 large jars of carrot baby food (large jars would be 4oz each)
1 tsp vanilla
2 c all purpose flour
3 tsp cinnamon
1 tsp salt
2 tsp baking soda

For the Cream Cheese Frosting

1 brick cream cheese (8 oz) (room temp)
1 stick butter (room temp)
2 tsp vanilla
1 pinch salt
6 c powdered sugar
4-5 tbsp milk (more or less depending on the thickness of the frosting.)

Cook Mode Prevent your screen from going dark

Instructions

For the Cake

Preheat the oven to 350°F.
Mix all ingredients by hand in a large bowl. Preferably start with the wet ingredients and work your way to the dry (as listed in order here). Mix well after each addition.
Pour into greased & floured cake pans lined with parchment (this cake has a tendency to stick). Makes enough batter for a sheet cake or 2 full, round cake pans.
Bake time will depend on the pan you're using, but a round pan will take about 30-40 min or so. Cake is done when a toothpick inserted into the middle comes out clean.
Allow to cool on a baking rack.

For the Frosting

Beat cream cheese & butter in a stand mixer or using a hand mixer, until light and fluffy.
Add the vanilla & salt.
Slowly add the sugar. For every 2 cups of sugar you add, begin to add a tablespoon of milk. You may need more or less milk depending on the thickness of the frosting.
Beat until fully combined; smooth and spreadable.
Frost your cake and serve!!!

Notes

Recipe by Owlbbaking.com