yumm

So, here's the deal. You NEED to try this recipe if you like carrot cake and cream cheese frosting. It is sooo amazing. I found it on allrecipes.com about two years ago, and can't bring myself to try another carrot cake recipe after this!

Here ya go, you can thank me later.

Carrot Cake V Recipe

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

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
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.
3. Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks.
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.

I made mine into cupcakes (changed cook time to about 17 minutes a batch. It made around 34 cupcakes!) and they turned out to be fantastic! I also added a little bit of grated carrot for a little dimention. I would suggest you do the same if you make this recipe!

Anyway, here's my finished product.They aren't very pretty, but my husband and I had a blast decorating them.

ps. sorry in advance for the 300 pounds you will gain from devouring these.