Carrot Cake V So Tasty

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Carrot Cake V

"This is a very clean cake recipe for whilst you're in the mood for carrot cake with a cream cheese frosting."

Ingredients :

2 cups white sugar
1 cup vegetable oil
four eggs
2 (4.5 ounce) jars carrot infant food
1 teaspoon vanilla extract
2 cups all-reason flour
1/2 teaspoon salt
1 half of teaspoons baking soda
2 teaspoons floor cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 (8 ounce) package cream cheese, softened
half of cup butter, softened
1 tablespoon vanilla extract
four cups confectioners' sugar
1 1/4 cups chopped pecans

Instructions :

Prep :	Cook : 16M	Ready in :

Preheat oven to 350 ranges F (one hundred seventy five stages C). Grease and flour nine inch spherical pans.
In a big bowl, combine sugar and oil; beat nicely. Add eggs, carrots, and 1 teaspoon vanilla; beat aggregate till easy. Combine flour, salt, soda, and spices; add to creamed combination, beating nicely. Pour batter into organized pans.
Bake for 30 minutes, or until cake exams performed. Cool in pans for 10 minutes, and then switch 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 easy. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if preferred.

Notes :

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