The carrot cake that won my desk...

Hi all!

Hopefully this blog will work, I'm pretty pumped about it. I figured I'd start out with the only important recipe I've used recently: Paula Dean's carrot cake. Not exactly healthy, but certainly delicious...

Sweet Baby Jack Carrot Cake

Recipe courtesy Paula Deen

Prep Time:

20 min

Inactive Prep Time:

5 min

Cook Time:

30 min

Level:

Easy

Serves:

16 servings

Ingredients

• Butter, for greasing pans
• Flour, for dusting pans

For the cake:

• 2 cups self-rising flour
• 2 teaspoons ground cinnamon
• 2 cups granulated sugar
• 2 (4-ounce) jars strained carrot baby food
• 4 eggs
• 1 1/2 cups vegetable oil

For the frosting:

• 1/2 cup (1/2 stick) butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (16-ounce) box confectioners' sugar
• 1 teaspoon pure vanilla extract

Directions

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

For the cake:

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. 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 dishcloth, or waxed paper, and allow to cool completely.

For the frosting:

Mix all ingredients with handheld electric mixer and blend until smooth and creamy.

Frost layers, top, and sides of cooled cake.