• 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

  • 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.

Nutritional Information

Amount Per Serving  Calories: 577 | Total Fat: 32g | Cholesterol: 84mg Powered by ESHA Nutrient Database Nutritional Information Carrot Cake V Servings Per Recipe: 16 Amount Per Serving Calories: 577

  • Total Fat: 32g
  • Cholesterol: 84mg
  • Sodium: 297mg
  • Total Carbs: 69.8g
  •     Dietary Fiber: 1.7g
  • Protein: 5.2g