Carrot Cake

We've been searching for what seems like forever for two jars of junior baby food carrots. My mother uses them to make Carrot Cake. So do I. It works. They taste fine in the cake and no one knows you cheated unless you tell them.

There comes a point, however, when it's time to throw in the towel. Just give up. Grate the carrots. Put them in the food processor. Just get on with it! I reached that point about a year ago. I was alone. My mother never gave up hope. So we've searched for junior baby food carrots in Target and Walmart. We've done so at the commissary (repeatedly!) and at more supermarkets than I care to remember. No junior baby food carrots.

The other day Mother came in and -- you guessed it -- she produced two jars of junior baby food carrots from a brown paper bag. They were suddenly at the commissary. I don't know if the folks out there simply decided to start selling them or if the pleading talk I had with a baby food company rep influenced their decision. I don't even care. We've got the carrots. Now, maybe, we'll get the cake.

Carrot Cake

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco oil
4 eggs
3 cups grated carrots OR 2 jars junior baby food carrots

Sift flour, baking soda and salt. Mix with sugar. Beat in oil. Add eggs, one at a time, mixing well after each. Add carrots.

Cut wax paper to fit cake pans. Use margarine on each side of wax paper, then place the wax paper in each pan. Grease sides of the pans.

Divide batter equally in three or four cake pans. Bake at 350 degrees for 35 minutes or until cake starts to pull away from sides.

Frosting

1 8-oz package cream cheese, softened
1 stick margarine, softened
1 box confectioners sugar
1 cup chopped pecans
1 teaspoon vanilla

Blend cream cheese, margarine and sugar. Add vanilla. Stir in nuts until well blended.

Frost cake.