Paula Deen'S Sweet Baby Jack Carrot Cake - cooking recipe

Ingredients

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

Preparation

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