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BubbleLife Staff

Dear BubbleLife Readers,

Being a HUGE Food Network fan and a HUGE fan of Paula Deen, I tend to try a lot of recipes. A few years back, while home one day, I tuned in to the Food Network to watch a loud, outgoing Southern woman, Paula Deen, make some of the most delicious looking desserts. Let me tell you this woman loves butter. 

On this episode she was making a dessert that was inspired by her new grandson, Jack. She took a very popular carrot cake, but added a little twist to it and named it Sweet Baby Jack Carrot Cake. I was never a fan of carrot cake, but it looked so good I had to try it out. That day I went to the grocery store, bought all the ingredients and went home and started baking. Let me tell you, this may have been the best cake I've ever eaten. Now I am no Paula Deen, not even close, and my carrot cake turned out AMAZING (or at least I thought so and the others that tried it). It follows pretty much the same way any carrot cake is made, but instead of grated carrots you use strained carrot baby food. The carrot baby food gives it an even more moist taste. 

It had been awhile since I made it so I got my little apron on and started baking last night and again, it tastes amazing. One downfall: One piece never seems to fulfill my sweet tooth need, so a suggestion is take the same recipe and make cupcakes! Either way this is a great spin on a traditional 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

(frosting ingredients) 
1/2 cup (1/2 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Preheat the oven to 325 degrees F. Grease and flour 3 cake pans (8-9 inch).

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 2-4 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.

Mix all ingredients with handheld electric mixer and blend until smooth and creamy. Frost layers, top, and sides of cooled cake.

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