Here's a few that I found.

CARROT CAKE
2 1/4 c. flour
2 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
2 c. sugar
1 1/2 c. vegetable oil
4 eggs
3 c. raw carrots, coarsely grated
1 1/2 c. walnuts, chopped
6 oz. jar of baby food carrots

Preheat oven to 300 degrees. Grease and flour 2 (8 inch) round cake pans OR 1 (9 x 13 inch) glass baking dish. Sift together flour, salt, soda and cinnamon. Set aside. Combine sugar, oil and eggs. Mix at medium speed for 2 minutes. Gradually add flour mixture and beat at low speed for 1 minute. Stir in baby food until well mixed. Add carrots and walnuts. Bake 1 hour and 10 minutes. Cool well before frosting.

TOO WONDERFUL CARROT CAKE
1 tsp. cinnamon
2 c. flour
1 tsp. salt
4 eggs
1 1/2 c. oil
2 tsp. baking soda
1 jar of Jr. carrots baby food
1 c. nuts
3/4 c. grated carrots

Cream sugar, oil, and eggs. Gradually add sifted flour mixture. Fold in baby food and grated carrots and chopped nuts. Bake in 300 degree oven for 60 minutes in a 13 x 9 inch pan. Topping: 1 stick margarine, 1 (8 ounce) package cream cheese, and 1 box confectioners' sugar. Cream margarine and cheese; gradually add sugar mixture until fluffy. Add vanilla and a bit of milk for creaminess. Spread on your cake when cooled.

CARROT CAKE
2 c. sugar
1 c. vegetable oil
4 eggs, unbeaten
2 c. flour
2 tsp. cinnamon
2 c. carrots, shredded or 1 jar Jr.
baby food strained carrots
1 c. pecans, chopped
2 tsp. soda
2 tsp. baking powder
1 tsp. salt

Combine sugar and oil; add eggs and mix well. Sift flour, cinnamon, soda, baking powder, and salt; then add to mixture. Add carrots and pecans. Pour into two 9 inch greased cake pans and bake at 350 degrees, approximately 40 minutes.
CREAM CHEESE FROSTING:
8 oz. cream cheese
1/2 c. oleo
1 box confectioners sugar
Dash of salt
2 tsp. vanilla
This recipe doesn't have any directions for the frosting.