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Print Friendly Recipe Recipe Information Source: Audreanna Walters Ingredients 2 cups (475 ml) sifted flour 1-3/4 cups (425 ml) sugar 2 tsp (10 ml). baking soda 2 tsp (10 ml) baking powder 1 tsp (5 ml). salt 2 tsp (10 ml). cinnamon 1 cup (225 ml) vegetable oil 4 eggs 2 jars of junior baby food carrots 2 cups (475 ml) chopped pecans Frosting: 1 stick margarine or butter 8 oz (224 grm). cream cheese 1 box powdered sugar 1 tsp (5 ml). vanilla 1/2 cup (125 ml) chopped pecans Preparation Cake: Sift together dry ingredients. Blend in oil and eggs. Fold in carrots and pecans. Bake 25-30 minutes at 350 degrees (175 C.) in 9 inch layer cake pans Frosting: Cream together butter and cream cheese. Add sugar gradually. Add vanilla and pecans. Mix well and frost cooled cake. Comments

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