Carrot cake is my favorite kind of cake, probably because of the frosting.  Over the last few years, I have found some great homemade carrot cake recipes.  The only problem is grating  the carrots.  It is a ton of work and takes a lot of time.  So I came across this recipe that uses baby food carrots.  It makes a dense, moist cake.  I also add mini chocolate chips (a tip from my mother in law) to make the cake even better.   And the cream cheese frosting is perfect!

Ingredients – 4 eggs, 1 1/2 cups oil, 2 cups sugar, 2 cups flour, 1 tsp connamon, 1 tsp salt, 1 tsp baking soda, 12 oz baby food carrots, 1 cup mini chocolate chips.

(You can also add some a can of drained pineapple, 1 cup of walnuts, and/or 1 cup of coconut, when you mix in the mini chipa)

Preheat oven to 350.  Mix eggs, sugar, oil and flour.  Add cinnamon, salt, baking sof a and baby food carrots.  Fold in chips. Pour batter into a pan that has been sprayed with baking spray.  For a bundt pan, bake 40 to 50 minutes.  Two 8 or 9 inch round cake pans, bake 20 to 30 minutes.  For a 9×13 rectangular pan, bake 20 to 30 minutes.  Your cake is done when a toothpick inserted comes put basically with just a few crumbs.  Let cool completely.

Frosting – 8 oz cream cheese (softened), 1 3/4 cups butter (softened) 4 to 5 cups powdered sugar, 2 tsp vanilla, milk or heavy cream.

Cream butter and cream cheese for 5 minutes.  Slowly mix in powdered sugar. Add  cream or milk (1 to 2 tba at a time) to thin out frosting as much as you would like.  Stir in vanilla.  

This makes a decent amount of frosting.  I used all of it.  But, if you don’t want a lot of frosting, you can save some and use it for whoopie pies or some other treat. (Don’t worry of your don’t like a lot of frosting, we can still be friends)

This guy looooooves frosting!