4 ct EGGS

2 cups sugar

8 oz. strained carrots baby food

2 tsp. cinnamon

1 ct pinch nutmeg

1 ct pinch cloves

2 tsp. baking soda

2 tsp. baking powder

3 cups flour

1/4 tsp. salt

1 cup canola oil

2 tsp. vanilla

4 oz. unsalted butter, softened

4 oz. cream cheese, softened

2 cups powdered sugar

1 tsp. vanilla extract

1 ct DIRECTIONS

1 ct PREHEAT oven to 350˚ and spray a 13” x 18” sheet pan with rolled edges with cooking spray.

1 ct In a medium bowl, SIFT the dry ingredients together.

1 ct CREAM sugar and eggs in a large bowl. MIX in carrots until well blended. Alternately ADD the flour mixture and the oil, starting and ending with the flour mixture. MIX in vanilla.

1 ct POUR into sheet pan and BAKE for 20 minutes or until inserted toothpick comes out clean.

1 ct REMOVE from oven and let COOL. CUT out 18 round circles with a 3” biscuit cutter. ASSEMBLE 3 cake circles at a time by FROSTING the top of one, then layering a second circle on top of the first and FROSTING the top of the second, repeat some steps for the third. DECORATE tops of mini cakes as desired.

1 ct Frosting:BEAT together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. ADD vanilla and mix till blended.