CARROT CAKE V

Carrot Cake V image

This is a very easy cake recipe for when you're in the mood for carrot cake with a cream cheese frosting.

Provided by Suzanne Stull

Categories Desserts Cakes Holiday Cake Recipes

Yield 16

Number Of Ingredients 16

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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
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

Steps:

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.

Nutrition Facts : Calories 576.8 calories, Carbohydrate 69.8 g, Cholesterol 77.2 mg, Fat 32 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 297.2 mg, Sugar 55.6 g