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CARROT CAKE




Source of Recipe


Knoxville News Sentinal in 1992






Recipe Introduction


Made with real baby food.





List of Ingredients



• Cake:
  
• 2 cups sugar
  
• 1 cup vegetable oil
  
• 4 eggs
  
• 3 (4 1/2 oz) jars of strained baby food carrots
  
• 1 tsp vanilla extract
  
• 2 cups all-purpose flour
  
• 1/2 tsp salt
  
• 1 1/2 tsp baking soda
  
• 2 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 1/4 tsp ground cloves
  
• pecans halves (optional)
  
• cream cheese frosting (recipe follows)
  
• -------
  
• Cream cheese frosting
  
• 1 (8oz) pkg cream cheese, softened
  
• 1/2 cup butter or margrine
  
• 1 tsp vanilla extract
  
• 4 cups sifted confectioner's sugar
  
• 1 1/4 cups chopped pecans
  






Instructions



1. Combine sugar and oil; beat well. Add eggs,carrots and vanilla. Beat mixture until smooth. Combine next six ingredents. Add to carrot mixture. Beat well Pour batter into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 minutes or until a wooden toothpick insereted in center comes out clean. Cool 10 minutes in pans. Remove layers from pans.
   
2. Cool spread cream cheese frosting between layers and on top and sides. Garnish with pecans, if desired.
   
3. ------
   
4. Cream cheese frosting:
   
5. Combine cream cheese and butter; beat untillight and fluffy. Add vanilla and confectioner's sugar. Beat until smooth. Stir in chopped pecans.