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Carrot Cake
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| CAKE: | |
| 2 cups | self-rising flour |
| 2 teaspoons | ground cinnamon |
| 1/4 teaspoon | all spice |
| 1/4 teaspoon | cloves |
| 1 cup | granulated sugar |
| 1 cup | packed brown |
| 2 (4-ounce) jars | strained carrot baby food |
| 1 1/2- 2 cups | shredded carrots |
| 4 | eggs |
| 1 cup | butter |
| big handful of raisins if desired FROSTING: | |
| 1/2 cup | butter, softened |
| 1 (8-ounce) package | cream cheese, softened |
| 1 (16-ounce) box | confectioners' sugar |
| 1 teaspoon | pure vanilla extract |
| TOPPING: | |
| Toasted Pecans | |
| Shredded Sweetened Coconut | |
Directions
Preheat oven to 325 degrees F. Grease and flour (2) 8" cake pans
For the cake:
Mix together the flour, cinnamon and spices in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. 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 parchment paper or waxed paper, and allow to cool completely. Will stick to cooling rake if there is no paper.
For 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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