Carrot Cake

One of my favorite childhood desserts...thanks, Mom! The secret is the baby food.

Yield: 8-10 servings

Cake

Preheat oven to 350° and bake for 30 to 40 minutes in your choice of:

• 9x14 jelly roll pan 
• 9x9 cake pan + 1 standard-sized loaf pan
• 9x9 cake pan + 2 small loaf pans
• 5 small loaf pans

Beat together well:

• 4 eggs 
• 2 cups of sugar

Add & mix:

• 1 cup oil
• 3-4 jars baby food carrots (I prefer 4)

Add & mix:

• 2 cup flour 
• 2 tsp baking soda
• 2 tsp cinnamon
• 1 tsp salt
  

Frosting

Melt together on low heat:

• 2 ounces cream cheese
• 4 tbls butter
• 1 tsp vanilla

Add after ingredients are melted:

• 1 ½ cup powder sugar...(I just add the powered sugar until it's the sweetness I desire.)