JoJo’s Carrot Cake

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Servings: 14 servings

“This is my grandmother’s recipe that I have been making for 25 years. It is the most delicious carrot cake ever and the number one request in my family!”

Ingredients

2 cups sugar

4 eggs

1 cup vegetable oil

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

2 teaspoons cinnamon

1½ teaspoons baking soda

1 can (16-ounce) crushed pineapple, drained

2 cups carrots, finely grated

2 small jars of carrot baby food

1 package (8-ounce) cream cheese, softened

1 teaspoon vanilla

1 stick butter, softened

2 cups powdered sugar

2 tablespoons whipping cream

Directions

Preheat oven to 350 degrees. Cream together sugar, eggs and oil. Add in flour through baking soda, just until mixed. Fold in the raw carrots, baby food and pineapple. Bake in two 8-inch pans (greased and floured) for 50 minutes or until toothpick inserted comes out clean. Do not overbake.
To make the icing, beat together cream cheese, vanilla and butter until smooth. Slowly add powdered sugar and beat until creamy, adding cream as you go. Beat until fluffy.
Cool cake completely before icing it; keep cake refrigerated.

Recipe Courtesy Of

Joanna Dworning of Sunset Beach, a member of Brunswick Electric