Paula Deen'S Sweet Baby Jack Carrot Cake

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

1. Preheat oven to 325 degrees F.
2. Grease and flour 3 (8 or 9-inch) cake pans.
3. For the cake:
4. Mix together the flour, cinnamon and sugar in a large bowl.
5. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
6. Pour batter into prepared pans.
7. Bake for 25 to 30 minutes, or until golden brown.
8. Allow to cool in pan for 5 minutes.
9. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
10. For the frosting:
11. Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
12. Frost layers, top, and sides of cooled cake.

butter, flour, cake, flour, ground cinnamon, sugar, baby food, eggs, vegetable oil, frosting, butter, cream cheese, sugar, vanilla

Taken from www.food.com/recipe/paula-deens-sweet-baby-jack-carrot-cake-221281 (may not work)