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A classic carrot cake recipe that moist, easy and fresh carrots and cream cheese frosting. Grease and flour 3 round cake pans. Set aside. In a large bowl cream together oil, sugar, and brown sugar. Mix in eggs and vanilla extract. Fold in carrots. Set aside. In a medium bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and clove.
The secret ingredient in this cake is baby food. I know it sounds weird but it adds so much moisture and you don’t have any chunks of carrots in the cake. To make the cake from scratch, combine flour, sugar, baking soda, cinnamon, salt, vanilla, eggs, oil, and baby food. Mix well with a hand-held mixer and pour into three cake pans and bake.
Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its “moon-like” appearance. Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping.
Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its “moon-like” appearance. Meanwhile, for filling, beat pudding and milk until thick.
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