How about this one?
3 eggs
1 tsp baking powder
1 cup oil
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 cup flour
2 junior size jars baby food carrots (or can use 1 sm jar of each carrots, applesauce & apricots)
1 1/2 tsp vanilla
Mix eggs, sugar and oil together.
Add dry ingredients and vanilla.
Fold in carrots.
Bake at 350° in a greased and floured 9 x 13 pan for 40 to 45 minutes.
Frosting:
Cream 2 tablespoons margarine and 3 ounces cream cheese.
Add 2 cups powder sugar and 2 teaspoons milk; mix until smooth and creamy. Add more milk for thinner frosting.
I also found this one:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups white sugar
1 1/2 cups vegetable oil
4 eggs
2 (4.5 ounce) jars carrot baby food
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
1/2 cup flaked coconut
Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
2 Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.
