Carrot Cake V

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

• Calories: 577 Calories

Ingredients

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

Recipe Instructions

Step 1

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

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.