"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Carrot Cake made with baby food, by , is from Yesterday and Today; Our Favorites,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. flour 2 c. sugar 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 c. salad oil 4 eggs 3 small jars carrot baby food
Beat all together. Bake at 350 degrees for 30 minutes for bars (jelly rollpan - 10x15) or 45 minutes for cake (9x13 pan). Frosting: 1 3/4 c. powdered sugar 1/4 c. soft butter or margarine 1 3 oz. pkg. cream cheese 1/4 tsp. vanilla Cream together and frost bars or cake.
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