Carrot Cake V
Very easy carrot cake.
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
Instructions
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.
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