Carrot Cake with Cream Cheese IcingFeatured


This carrot cake is second to none! AND no carrots to grate!



Carrot Cake with Cream Cheese Icing
Preparation time
Cooking time
Waiting time 1h


For 12 Serving(s)


  • 4 eggs
  • 2 cup(s) granulated sugar
  • 1 cup(s) vegetable oil
  • 3 small jars strained carrots babyfood
  • 2 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) baking soda
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) cinnamon
  • 1 - 250ml/8oz. package cream cheese, softened
  • 1/2 cup(s) butter, softened
  • 1/2 teaspoon(s) vanilla
  • 3 1/2 cup(s) icing sugar

Carrot Cake with Cream Cheese Icing Directions

In a large bowl, mix eggs and granulated sugar by hand. Add oil and baby food and mix thoroughly by hand.

In another bowl, mix together flour, baking soda, salt and cinnamon. Fold into wet mixture and mix with electric hand hand. Do not overmix.

Transfer to greased 9x13-inch baking pan. Bake in 350°F oven for 30 to 40 minutes. Check at 30 minutes by inserting toothpick into centre. If toothpick is clean when removed, the cake is done. 

When cake is done, cool it on wire rack for 15 minutes. Using a dinner knife, release the cake from sides and bottom of pan. Let it sit for another 15-20 minutes and then turn out onto large plate or platter.

FROSTING - Beat together softened cream cheese, butter, vanilla and icing sugar until the mixture is creamy. Add more icing sugar if necessary. Frost the cake when it has fully cooled.

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