CARROT CAKE 
3 - 4 oz. jars strained carrots (baby food)
4 extra large eggs
1 c. vegetable oil
2 tsp. ground cinnamon
1 tsp. salt
2 tsp. baking soda
2 c. flour
2 c. sugar

Icing:

1 - 8 oz. pkg. cream cheese
1/2 stick butter
powdered sugar

Combine all cake ingredients and mix well. Pour into two sprayed 9 inch cake pans.

Bake 35-45 minutes at 325°F.

Combine icing ingredients adding powdered sugar until it reaches spreading consistency.

 

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