Carrot Cake V

Ingredients

• Servings: 9
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 (4.5 ounce) jars carrot baby food
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 4 cups confectioners' sugar
• 1 1/4 cups chopped pecans

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9 inch round pans.
• in a large bowl, combine sugar and oil; beat well. add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. combine flour, salt, soda, and spices; add to creamed mixture, beating well. pour batter into prepared pans.
• bake for 30 minutes, or until cake tests done. cool in pans for 10 minutes, and then transfer layers to wire racks.
• to make cream cheese frosting: combine cream cheese and butter or margarine, beating until light and fluffy. add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. stir in chopped pecans. fill and frost the cake with cream cheese frosting. garnish with pecans, if desired.