We have been extremely fortunate this winter here in Berks County, Pennsylvania, by dodging all blizzards, getting very little snow, and having overall mild temperatures. Regardless of the winter weather we get, however, I just LOVE when those warmer temperatures in Spring start to emerge. By now you might know that I love to cook and bake, and because of that, I tend to associate certain tastes with certain seasons. When Spring begins, I love making anything with lemons, but I also begin craving the Carrot Cake that I’m about to share with you!
DON’T STOP READING HERE if you’re thinking that this cake is too much work having to shred, cook, or puree a bunch of carrots! This cake is seriously the easiest Carrot Cake you could ever whip up. You can mix it up in one bowl, and thanks to my amazing Grandmother, the secret ingredient (baby food), not only makes it labor-free, but it also makes it extremely moist and incredibly delicious, with the added bonus of a smooth textured cake that doesn’t have shredded carrots popping out of it. You simply must try it!
INGREDIENTS:
CAKE
- 2 ½ cups flour
- 2 ½ cups sugar
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon Himalayan pink salt
- 2 teaspoons vanilla extract
- 4 eggs
- 1 cup vegetable oil
- 3 (4-ounce) containers of carrot baby food (Gerber® Stage 2)
CREAM CHEESE FROSTING
- 1 cup salted butter, room temperature
- 4 (8-ounce) packages of cream cheese, chilled *
- 6 cups confectioners’ sugar
- 2 teaspoons vanilla extract
* NOTE: Remove from refrigerator 20 minutes before using
For this recipe and so many more, visit my blog at: skysthelimitlifestyle.com/2022/11/09/carrot-cake/
Sarah K. Young
