Gather all your ingredients!
Preheat oven at 325 degrees.
I use Crisco spread to grease my cake pans.
Lightly dust each pan with some flour, so there is a nice and even light coat of flour on the bottom and sides inside the pan.
This is how the pan should look after you sprinkle and spread the coat of flour on the pan.
In your large mixing bowl, put in your Self-Rising flour.
Add the cinnamon.
Then your granulated sugar.
Next is to add the carrot baby food. You can mix the dry ingredients 1st, but I like to add moisture to my baking to catch the dust while you stir with the electric or hand mixer.
Mix your ingredients together well.
Next add your 4 eggs.
Mix in the eggs well in to your batter.
Next, add your vegetable oil.
Pour oil in gradually and slowly while your mixer is turning at a slow speed. Once all oil is poured in to batter, mix well for about two minutes.
Try to scrap the side of your mixing bowl with a spatula, to make sure all the dry ingredients are incorporated within the batter.
Next, pour in even amounts into all three of your flour dusted/greased cake pans.
Place the cake pans into the oven, in the middle rack of your oven. If you have a wide enough oven, you can try and fit all three pans at once, but be sure the pans are cooking on an even level.
Cook in oven at 325 degrees for about 25-30 minutes.
Once cake is baked set on cooling racks and cool completely.
If you could not add all three cake pans on an even surface on your middle rack of your oven, cook your last cake at 325 degrees, for 25 Minutes.
Now that your cake pans are made and cooled, it is time to start your Cream Cheese frosting! Add your softened 1 stick of butter to a medium size bowl.
Next add your one 8 oz cream cheese to the same bowl as the butter.
Measure and add your Confectioners sugar.
Pour powdered sugar over the butter and cream cheese.
Next add the Vanilla Extract. By pouring over the Confectioners Sugar.
Mix well with a hand mixer or spatula until it becomes a nice, smooth frosting texture.
Mix frosting for about 2 minutes.
Once the frosting is made it is time to assemble the three layers of cake. Carve the surface of the 1st layer so it is flat with a long bread knife.
Spread a generous amount if frosting to begin your layered cake.
For the next layer, do the same as the first, and carve the cake surface to make it flat too.
Place the 2nd layer of cake, upside down, on top of the 1st frosted layer of cake.
Add and smooth around frosting on the second layer of the cake's surface.
Next is to top the layers of frosted cakes with the top layer right side up.
Spread the remaining generous amount of frosting all over the top and around the sides of the three layered cake.
Try to get your sides covered first, before you just smooth the top of the cake with the frosting.
A large metal spatula is a great tool to evenly spread the frosting around the sides, and a small metal spatula is perfect to smooth the top. Chill for 4 hours or overnight to serve and enjoy!
- Butter for greasing pans
- Flour for dusting pans
- 2.0c Self-rising flour
- 2.0tsp Ground Cinnamon
- 2.0c Granulated sugar
- 8.0oz Purred Carrot baby food
- 4.0 Eggs
- 1/2c Vegetable Oil
- 1/2c Butter, softened
- 8.0oz Cream cheese, softened
- 16.0oz Confectioners Sugar
- 1.0tsp Pure Vanilla Extract
- 3.0 9" circular cake pans