Baby Food Carrot Cake with Cream Cheese
Source of Recipe
Aunt Saunny
2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1 tsp. salt
4 large eggs
1 cup sugar
3/4 cup brown sugar, firmly packed
1-1/2 tsp. vanilla extract
1 cup corn oil
3 Jars Junior Gerber Carrots for toddlers(3 cups)
3/4 cup chopped pecans
Frosting
1/2 lb. cream cheese, softened
1/4 cup unsalted butter
1 tsp. vanilla extract
1/2 tsp. orange peel, grated
3 cups powdered sugar
Preheat oven to 350°F. Butter and flour 2 9 inch round cake pans and set aside. Sift first 6 ingredients together in a bowl. Combine next 4 ingredients in a large mixing bowl. Beat with an electric mixer until sugars have dissolved and mixture is thickened. Reduce mixer speed to low and gradually add oil in a steady stream until incorporated. Add flour mixture and lightly beat just until mixed thoroughly. Fold in carrots and nuts. Divide between prepared pans. Bake 40 minutes or until a toothpick comes out clean when inserted in center. Cool 10 minutes in pans on wire racks. Remove cakes from pans and cool completely on wire racks.
Make cream cheese frosting by combining next 4 ingredients in a mixing bowl. Beat with an electric mixer until smooth. Add powdered sugar and continue beating until smooth. Assemble cake by centering one layer on a serving plate. Evenly spread 1/3 of the cream cheese mixture over top. Center remaining cake layer over top. Spread remaining frosting over top and sides of cake.
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