"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Bars Recipe

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This recipe for Carrot Bars, by , is from The Weisz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanette Weisz
Added: Saturday, November 15, 2008


4 Eggs
2 c. Sugar
2 c. Flour
2 tsp. Cinnamon
2 tsp. Baking Soda
1 tsp. Salt
3 small jars strained carrots (babyfood)
1-1/2 c. Oil
1/2 c Pecans (chopped)

Mix in order given. Add oil and nuts last. Bake in jelly pan 17-1/2x11-1/2x1 (greased and lightly dusted). Bake at 350 for 30 minutes

1 (8 oz) Cream Cheese
6 T. Butter
3 c. Powdered Sugar
1 T. Vanilla




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