This recipe came from my mother-in-law Nancy. It’s a family favorite and a great fall dessert.
- 2 c. white sugar
- 4 eggs
- 1 c. oil
- 2 c. flour
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 3 small jars of baby food carrots
- ½ -1 c. chopped walnuts for the top
- 1-8 oz. cream cheese softened
- 1 stick of butter softened
- 1 tsp. vanilla
- 4 c. powdered sugar
Beat together wet ingredients.
Mix together dry ingredients.
Mix together wet and dry ingredients by hand.
Then add baby food and nuts, saving some for the top. Mix by hand.
Bake in a greased and floured jelly roll pan.*
Bake 20-30 minutes at 350.
Cool. Ice the cake and top with chopped walnuts
Bars do not need to be refrigerated.
*I have done this recipe in 3-8 inch round pans.