Sweet baby Jack carrot cake

Paula Deen's classic layered carrot cake couldnt be easier.

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves16
  • DifficultyEasy

For the cake

280g self-rising flour
2 tsp ground cinnamon
200g caster sugar
2 (110g) jars strained carrot baby food
4 eggs
300ml vegetable oil

For the frosting

55g butter, softened
225g cream cheese, softened
450g icing sugar
1 tsp pure vanilla extract
1) Preheat oven to 160C/Gas 3. Grease and flour 3 (20-cm) cake pans.

2) Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.

3) Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free tea towel, or greaseproof paper, and allow to cool completely.

4) To make the frosting, mix all ingredients with handheld electric mixer and blend until smooth and creamy. Frost layers, top, and sides of cooled cake.

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