"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste


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This recipe for CARROT BARS, by , is from Grandmother Kathryn's Baking Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Beck


Carrot Bars:

1 cup sugar
¾ cup flour
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
1tsp vanilla
¾ cup carrots, cooked and mashed
½ cup chopped nuts

Cream Frosting Glaze for Bars

3 ounces cream chee½se
2 Tbsps butter
1 cup powdered sugar
½ tsp vanilla
dash of salt

Preheat oven to 350º
Grease a 9 x 13 pan

Beat eggs until light in a large bowl.
Add sugar and mix well.
Combine dry ingredients.
Add oil and dry ingredients alternately to egg mixture.
Add vanilla.
Fold in carrots and nuts.

Spread in pan and bake for 25 - 30 minutes

Cool and frost with cream cheese frosting:
Cream all ingredients together, and frost the bars before cutting.

For thicker frosting, souble the butter, sugar and vanilla and add 1 tablespoon of milk or cream.




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