Hi
This is the recipe for Sweet Baby Jack Carrot Cake I promised you.
You will use butter, for greasing pans, and flour for dusting pans. It makes 4 thin layers. You will want to make the day before, since it requires refrigeration before serving. Cut it while it is cold for best results.
To begin: Preheat over to 325 degrees F. Grease and flour 4 eight inch cake pans.
Cake: 2 c self-rising flour 2 t ground cinnamon 2 c granulated sugar 2 (4-ounce) jars strained carrot baby food 4 eggs 1.5 c vegetable oil 1/2 c golden raisins (optional) 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. Toothpick should come out clean. Allow to cool in pan for 5 minutes before inverting onto lint-free dish towel, or waxed paper, and allow to cool completely.
Buttercream cheese Frosting: One stick softened butter 1 (8-oz.) package cream cheese, softened 1-2/3 c confectioners' sugar 1 t pure vanilla extract Mix all ingredients with handheld electric mixer and blend until smooth and creamy. Frost layers, top, and sides of cooled cake. Stack layers so that the top one is rounded up. We like a few freshly ground nutmeats as a garnish. (optional)
Makes a delicious "light/fluffy, yet moist" pumpkin-flavored cake. Pretty when served.
Let me know how you like it!
Shari Roberts-Osojnak REAL ESTATE ONE
Senior Housing Specialist
REALTOR®/Associate Broker, GRI, ABR, SHS
Short Sale & Foreclosure Resource
Shari@ISellChelsea.com
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Direct: 734-475-3200
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