Carrot Cake V

Name: Carrot Cake V
Ingredients: 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

16 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
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.
3

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