Quick Carrot Cake w Cream Cheese Icing

1 review, 5 star(s). 100% would make again

Ready in 35 minutes

Fast and easy way to make Carrot cake without the mess of cleaning and peeling carrots.


2 c Flour
2 c Sugar
1 tsp baking soda
1 tsp baking powder
0.25 tsp Salt
3 whole Eggs; beaten
1.25 tbls cinnamon
1 tsp nutmeg
1 tbls vanilla
2 jars carrot baby food; (any brand)
1 cup nuts; (your choice) (optional)
cream cheese icing:
2 blocks cream cheese; room temp
1 tsp vanilla
confectioners sugar; to taste

Original recipe makes 14



For cake:

Preheat oven to 325 dgs

Mix all ingrediants, except nuts, together at high speed till batter is smooth. Slow you mixer speed to medium low and add nuts a little at a time to ensure they get throughout the batter. Move batter to 13 x 9 pan (I bake all my cakes and pies in stoneware). You can use whatever type pan you usually bake in. Bake until you get clean return from toothpick. Usually about 20-25 mins. (time will vary)

For icing:

Allow 2 blocks of cream cheese to come to room temperature. Beat cream cheese and vanilla together. Slowly start adding the confectioners sugar 1/4c at a time. Add to taste.

Once cake cools completely ice cake and enjoy!!

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Calories Per Serving: 317 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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setxangelmedic 6y ago

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