Carrot Cake V

Ingredients

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4eggs
  • 2 (4.5 ounce) jars carrot baby food
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 (8 ounce) package cream cheese, softened
  • ½ cup butter, softened
  • 1 tablespoon vanilla extract
  • 4 cups confectioners’ sugar
  • 1 ¼ cups chopped pecans

    • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).Grease and flour two 9 inch round pans.

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  • Step 2

    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.

  • Step 3

    Bake for 30 minutes, or until cake tests done.Cool in pans for 10 minutes, and then transfer layers to wire racks.

  • Step 4

    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.

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