Baby food carrot cake

MAKES 16 SERVINGS

CAKE

2 cups flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon salt

1-1/2 teaspoon ground cinnamon

1-1/4 cups vegetable oil

2 (4-ounce) jars junior baby food carrots

4 eggs

CREAM CHEESE FROSTING

1 (8-ounce) package cream cheese, softened

1/4 pound butter, softened

2 cups confectioner's sugar

2 teaspoons vanilla extract

To prepare cake: Grease and flour a 9-by-13-inch pan and set aside. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, vegetable oil, baby food carrots and eggs. Mix until well combined. Pour into prepared pan. Bake in a preheated 350-degree oven for 25-35 minutes or until cake tests done. Remove from oven and place pan on wire rack to cool completely.

To prepare frosting: In a large bowl of an electric mixer, beat cream cheese and butter until soft and fluffy, about 1 minute. Stir in sugar and vanilla and beat until combined. Spread on cooled cake and serve.

Doris Nash, Chicago

Nutrition facts per serving: 474 calories, 29 g fat, 9 g saturated fat, 84 mg cholesterol, 50 g carbohydrates, 4 g protein, 369 mg sodium, 1 g fiber