Sweet Baby Carrot Cake

I have had this recipe in my file for a while now and decided that it might be easy and/or appropriate for Easter Sunday at church. It is a Paula Deen recipe however, I have seen several like it over the years. I decided to make mine in a bundt pan for easy serving, and I just made a bowl of cream cheese frosting for people to use as a spread. She does not add any pecans in her cake and I thought they should be in it not just on top.
The cake was very easy to assemble and the carrot puree (baby food) kept the cake very moist even though it is very dense. Plus, the baby food is so much easier than grating all those carrots. By the way, don't you just love self-rising flour? Like magic in a sack.
To me the taste was more like a spice cake rather than a true carrot which is actually just a big muffin. (Useless fact alert) Carrot cake is the only cake that uses a tap root vegetable as a main ingredient. If you make it in a bundt like I did it takes about 45-50 minutes to bake. You cannot just test it with a toothpick. It will not go deep enough into the cake so you must use a knife.
More Easter excitement is on the way....

Sweet Baby Carrot Cake
For the cake:
2 cups self-rising flour
2 teaspoons ground cinnamon
2 cups granulated sugar
2 (4-ounce) jars strained carrot baby food
4 eggs
1 1/2 cups vegetable oil
½ cup pecans

For the frosting:
1/2 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract

Preheat oven to 325 degrees F. Grease and flour 3 (8 or 9-inch) cake pans.
For the cake: Mix together the flour, cinnamon and sugar in a large bowl. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes. Pour batter into prepared pans. Bake for 25 to 30 minutes, or until golden brown. Allow to cool in pan for 5 minutes. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
For the frosting: Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
Frost layers, top, and sides of cooled cake.