2 c. sugar
1 c. vegetable oil
4 eggs
2 (4 1/2 oz.) jars strained baby food carrots
1 tsp. vanilla extract
2 c. 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
Cream Cheese Frosting
Pecan halves (optional)

Combine sugar and oil; beat well. Add eggs, carrots, and vanilla; beat mixture until smooth. Combine next 6 ingredients; add to creamed mixture, beating well. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans. Cool on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans, if desired. Yield: one 2-layer cake.