Lori's Baby Food Carrot Cake

                                                              

Do not allow the name of this cake to turn you off. This is a delicious and easy cake that uses pureed baby food carrots for its base. Makes it much easier to use than having to grate your own carrots. Most recipes featuring baby food only call for cinnamon, but then the cake is just so-so, but with the addition of cloves it raises this cake above the rest. If you do not like cloves, leave them out. I make this cake 1-2 times per year as many in my family love it.

Lori's Baby Food Carrot Cake

1 cup olive oil*
2 cups sugar
4 eggs
3 (4 ounces each) baby food carrots
1 teaspoon vanilla
2 cups unbleached flour*
2 teaspoon baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoons sea salt
2/3 cup raisins (optional)
2/3 cup chopped nuts (optional)
Cream Cheese frosting, follows

Preheat oven to 350F degrees.
In large bowl, combine oil, sugar, and eggs; beat well. Add baby food and vanilla; mix. In smaller bowl, combine flour, baking soda, baking powder, spices, and salt; add to the batter and beat well. If using raisins and/or nuts, then fold in. Grease a Bundt pan or a 15" x 10" pan and pour in batter. Bake at 350 degrees for 45-60 minutes, till tests done with a toothpick. Let cool in pan 10 minutes, then invert onto cooling rack or onto serving tray. When cooled completely, frost.
* Original recipe uses vegetable oil, but it is not healthy for you.
*You can use half whole wheat for the flour.
* 1/4 teaspoon nutmeg can also be added.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla
1 pound powdered sugar, sifted
1-2 Tbls of milk

In mixing bowl, combine the cheese, butter, and vanilla; beat till well mixed. Add the sugar and beat till creamy and smooth. Add just enough milk to make a good spreading consistency. Start with 1 Tbls and only add more if you need to. Refrigerate or freeze any leftovers.