Carrot Cake with Cream Cheese Frosting

Tomorrow, February 3rd, is National Carrot Cake Day! So, today, I am bringing to you, the Best Carrot Cake Ever! Seriously, this cake is so good! It is easily one of my favorites and I love to make it. You can make it as a cake, sheet, cake, cupcake, or whatever cake you want. It is awesome ! Every year for Thanksgiving, my mom would make this great cake. When I was around 5 or 6 I asked her if I could help. When I found out what went into the cake, I refused to eat it. Let me explain. The secret ingredient in this cake is baby food. I went around telling everyone how gross the cake was because it had baby food in it and as a 5 year old, baby food was disgusting. I mean, I was a big girl now and I was soooo over baby food.

Baby food, now that I have had a ton of experience baking, is a genius idea. You get all the carrot-y goodness, but you don’t have to deal with shredding the carrots. Also, everyone I know who is a non-carrot cake believer, isn’t a fan because of the strange consistency due to the shredded carrots. This carrot cake ends up being super tasty, but without the weird consistency. It’s amazing!

Carrot Cake

Ingredients:

2 cups sugar

4 eggs

2 jars junior size baby carrots (Also known as #3 foods. If you have trouble finding #3, you can do 4 jars of #2 baby food carrots)

1 cup canola oil

2 tsp cinnamon

pinch of nutmeg

pinch of cloves

2 tsp baking soda

2 tsp baking powder

3 cups flour

1/4 tsp salt

2 tsp vanilla

Directions:

1. Preheat oven to 350 and lightly grease a bundt cake pan.

2. In a medium bowl, sift the dry ingredients together.

3. Cream sugar and eggs in a large bowl. Mix in carrots until well combined. Alternate adding the flour mixture with the oil, starting and ending with the flour mixture. Mix in vanilla.

4. Pour in prepared pan and bake for 60 minutes or until inserted toothpick comes out clean.

5. When cool, top with cream cheese frosting. (recipe below)

Cream Cheese Frosting