Carrot Cake Recipes Paula Deen

16 Portions

$ /Serving

Ingredients

• 2 cups self-rising flour
• 2 teaspoons ground cinnamon
• 2 glasses granulated sugar
• 2 (4 oz) containers carrot child food, strained
• 4 eggs
• 1 1/2 glasses vegetable oil
• 1/2 cup butter, softened
• 1 (8 oz) package cream cheese, softened
• 1 (16 oz) field confectioners' sugar
• 1 tsp vanilla herb

Preparation

Preheat oven to 325°F. Grease and flour 3 (8 or 9-inch) cake pans.

For the dessert:

Mix together the flour, cinnamon and sugar in a big dish. Include the baby meals, egg and oil plus combination well with a handheld electric mixer for around 2 minutes. Pour batter into prepared pans. Bake for 25 to half an hour, or until golden-brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed report, and allow air conditioning completely.

The frosting:

Mix the butter, cream-cheese, confectioner's sugar and vanilla with portable electric mixer and blend until smooth and creamy.

Frost levels, top, and edges of cooled dessert.

Reviews

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3 Reviews

2/6/2016
I have tried personally our

i have used this meal many times and it's also top carrot dessert meal that We have had and thus lots of people have said it is outstanding cake and need the meal.It is my favorite carrot dessert recipe of them all

11/5/2014
Hi Ashley, Thank

Hi Ashley, thank you for your comment! The meal has-been corrected. Delighted baking!

11/5/2014
It says on right here