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The Best Carrot Cake Ever
And that’s the truth!

The Best Carrot Cake Ever
2 cups sugar 
1 cup vegetable oil 
4 eggs 
2 (4-ounce) jars strained baby food carrots 
1 teaspoon vanilla 
2 cups all-purpose flour
1/2 teaspoon salt
11/2 teaspoons baking soda
 2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Combine sugar and oil; beat well. Add eggs, carrots, and vanilla; beat mixture until smooth. Combine remaining dry ingredients. Gradually add to creamed mixture, beating well. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 minutes or until a wooden toothpick comes out clean. Cool in pans for 10 minutes. Remove layers from pans. Cool completely on wire racks before icing. Serves 10–12.

Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened 
1/2 cup butter or margarine, softened
1 tablespoon vanilla
4 cups powdered sugar, sifted
11/2 cups chopped pecans

Cream together cream cheese and butter. Add vanilla and powdered sugar, 1 cup at a time. Mix well and add pecans. Spread between layers and all over cake.

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