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
Pecans 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: 1 (2 layer) cake.

CREAM CHEESE FROSTING:

1 (8 oz.) pkg. cream cheese, softened
1/2 c. butter, softened
1 tbsp. vanilla extract
4 c. sifted powdered sugar
1 1/4 c. chopped pecans

Combine cream cheese and butter, beating until light and fluffy. Add vanilla and powdered sugar; beat until smooth. Stir in chopped pecans. Yield: enough for 1 (2 layer) cake.