Carrot Cake With Cream Cheese Icing: a Generational Recipe

• 2 cups sifted flour
• 2 cups sugar
• 2 cups gerber* 2nd foods carrot baby food (the 3.5 oz tubs it comes in are great...6 tubs=2 cups)
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 4 eggs, whipped with
• 1 14 cups canola oil
• 8 ounces Philadelphia Cream Cheese (softened)
• 12 cup real butter (softened)
• 1 (16 ounce) box powdered sugar
• 2 teaspoons vanilla
• toasted pecans, top with (optional)

1. Cake: Whip eggs with Canola oil in stand mixer.
2. Add carrots to egg-oil mixture.
3. Mix flour, sugar, soda, and cinnamon in a separate bowl.
4. Turn mixer on to "Stir" and slowly add dry mixture to wet.
5. Mix until well blended.
6. Bake on 350* (see note in description) for 30-40 minutes until toothpick inserted in middle comes out clean.
7. Allow cake to cool at least 30 mins-1 hour before icing.
8. Icing: Mix softened cream cheese and softened butter in stand mixer.
9. Add vanilla.
10. Turn mixer to "Stir" and slowly add powdered sugar.
11. Mix until well blended.
12. Ice cake and enjoy!

flour, sugar, gerber, baking soda, cinnamon, eggs, canola oil, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.food.com/recipe/carrot-cake-with-cream-cheese-icing-a-generational-recipe-346023 (may not work)