4 eggs
2 1/2 c. flour
2 tbsp. wheat germ (optional)
2 c. sugar
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 1/2 c. vegetable oil
3 jars (4 1/2 oz. size) strained carrots (baby food)
1/2 c. walnuts, chopped

Preheat oven to 350 degrees. Grease a 15 1/2 x 10 1/2 inch pan. In large bowl, beat eggs at medium speed of electric mixer. Add flour, wheat germ, sugar, cinnamon, baking soda, salt, oil and carrots. Beat at low speed to combine them at high speed until well mixed. Stir in walnuts. Spread batter smoothly in pan. Bake 30 to 35 minutes. (Test with toothpick.)

CREAM CHEESE FROSTING (FOR CARROT BREAD) :

1 (3 oz.) pkg. cream cheese, room temperature
4 tbsp. butter, softened
1 3/4 c. confectioners sugar
1/4 tsp. vanilla

In a small bowl, combine ingredients. Beat at low speed to mix, then at high speed to blend smoothly. Yield: 1 1/2 cups.