Slow Food Boulder
www.slowfoodboulder.org

Carrot Cake
Janeen Jahn...A favorite recipe of mine since 1979!
Using Baby Food Carrots makes this a very easy recipe.

Combine:
4 eggs, slightly beaten
1 cup oil
15 oz Junior Baby Food Carrots (usually 2-3 jars)
8 oz crushed pineapple, drained

Sift together:
2 cups flour
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 1/2 cup sugar

Add dry ingredients to egg mixture and mix.
Add:
1/2 cup chopped pecans
1 cup raisins (optional)
1/2 cup coconut (optional)

Bake in a greased 9x13 pan at 350 for 40-50 minutes.

For Icing, cream together:
8 oz cream cheese
1/2 cup butter
2 tsp vanilla
1/2 lb powdered sugar