Snow Cone / Lemonade Cream

  Ingredients

• 2 (14 oz) cans sweetened condensed milk
• 1 can evaporated milk
• 1 tsp vanilla extract (optional, for flavor depth)
• Pinch of salt (optional, for flavor depth)

Directions

• In a bowl with pour spout or jar, whisk together the sweetened condensed milk and evaporated milk until fully combined and smooth.
• Stir in vanilla extract, if using.
• Keep chilled until ready to use.

Homemade Whipped Cream

 Ingredients

• 1 pint heavy whipping cream
• 3 Tbsp. powdered sugar
• 1 tsp vanilla extract (optional)

Directions

• Pour heavy whipping cream into stand mixer with whisk attachement
• Add powdered sugar 1 Tbsp. at a time
• Whipeuntil semi stiff peaks

Sour Cream Cake

Ingredients

• 1 stick butter, softened
• 4 oz cream cheese
• 1/4 cup canola oil
• 1/2 cup sugar
• 1 cup sour cream
• 1 box Duncan Hines Butter Golden Cake Mix
• 5 eggs
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°
2. Cream together butter, cream cheese, canola oil, and sugar together until fluffy
3. Add sour cream, beat well
4. Add cake mix, beat well
5. Add one egg at a time, beat well after each egg
6. Add vanilla extract, beat well
7. Pour batter into prepared bundt pan
8. Bake at 350° for 35-45 minutes

Notes

Source
TikTok chopslap: https://www.tiktok.com/@chopslap/video/7074630290500586795?is_copy_url=1&is_from_webapp=v1

Biscoff Icebox Cake

Ingredients

• 2 cups heavy cream
• 2 jars Biscoff spread
• 2 Packages Kedem Tea Biscuits (Plain or Vanilla)
• 1 tsp vanilla extract
• Maldon Sea Salt

Directions

1. Place your mixing bowl and whisk attachment in the freezer for about 30 minutes
2. Place heavy cream into your chilled mixer bowl and beat until soft peaks form
3. Add in 1 jar Biscoff spread
4. Spread a very thin layer of plain whipped cream on the bottom of your prepared pan
5. Line with cookies
6. Top with 1/3 remaining plain whipped cream; top with cookies
7. Top with 1/2 the Biscoff cream; top with cookies. Repeat layering
8. Microwave the second jar of Biscoff spread, pour liberally all over the top, sprinkle top with salt

Keto Cream Cheese Frosting

Ingredients

• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 2/3 cup powdered erythritol (I used Swerve)
• 1/2 teaspoon vanilla extract (no sugar added)
• pinch of salt

Directions

1. In stand mixer with the paddle attachment, cream the butter and cream cheese together until fully combined.
2. Add the sweetener, vanilla extract and salt and beat slowly until the sweetener is incorporated so it doesn’t get blown into the air. 
3. Once the sweetener is incorporated, beat on high for 2 minutes or until fluffy. 
4. Use immediately, or store in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.

Source
https://www.ibreatheimhungry.com/keto-cream-cheese-frosting-low-carb/

Keto Coconut Cake Recipe

Ingredients

• Unsalted butter for pan 4 large eggs
• 1 cup canned coconut milk, unsweetened, full fat (before opening, shake it up well)
• 1/2 cup sugar or Swerve or other sweetener for baking
• 1 tablespoon vanilla extract
• 3/4 cup coconut flour (84 grams)
• 1/4 teaspoon kosher salt
• 1 tablespoon baking powder

Directions

1. Preheat oven to 350 degrees
2. Prep an 8-inch round cake pan with cooking sray and parchment paper.
3. In a medium bowl, using a hand whisk, whisk together the eggs, coconut milk, sweetener and vanilla.
4. Whisk in the coconut flour, kosher salt and baking powder. Keep whisking until the batter becomes smooth and free of lumps. If the batter seems very thick, add 1-2 tablespoons of water.
5. Using a rubber spatula, transfer the batter to the prepared cake pan. Smooth the top out.
6. Bake until the edges are golden brown and pull away from the pan, about 35-40 minutes. The cake will not brown on the top. 
7. Place the pan on a cooling rack. Let the cake cool for 15 minutes, then invert it, bottom side down, onto the cooling rack and allow it to cool at least 15 more minutes before slicing.

Notes
-  If you want to make this a chocolate cake, use 1 full can of full fat coconut milk and add 1/2 cup cocoa powder.

Source
Marsha

Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Easy Hot Chocolate

Ingredients

• 2 Tbsp Droste Cocoa Powder
• 2 Tbsp sugar/sweetener
• 1/4 tsp vanilla extract
• Splash of water
• 1 cup milk or any combination of milk, half-and-half, coconut milk or cream

Directions

• Mix together Cocoa Powder, sugar and vanilla 
• Add enough water to stir to a paste
• Add one cup hot or cold milk, stir well and serve

Notes
- Try different flavor extracts

Source
Droste box

Zucchini Bread

Ingredients

• 375g AP flour (3 cups)
• 300–350g grated zucchini (2½–3 cups, moisture gently squeezed out)
• 200g packed brown sugar (1 cup)
• 3 large eggs
• 120g vegetable oil (½ cup)
• 125g unsweetened applesauce (½ cup)
• 5g vanilla extract (1 tsp)
• 8g ground cinnamon (3 tsp)
• 5g baking soda (1 tsp)
• 4g baking powder (1 tsp)
• 6g Kosher salt (1 tsp)
• Optional Add-ins
• 60g chopped walnuts or pecans (½ cup)
• 40–60g raisins (¼–½ cup)
• 0.5g ground cardamom (¼ tsp)
• 6g citrus zest (1 Tbsp, zest of 1 large orange or 2 lemons)

Directions

1. Preheat oven to 350°F. 
2. Grease and flour one large loaf pan or two smaller ones.
3. Prep the zucchini: Wash zucchini  then grate until small but not mushy. Gently squeeze out excess moisture with a clean towel or paper towels.
4. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
5. In another bowl, beat together eggs, brown sugar, oil, applesauce, and vanilla until smooth and well combined.
6. Gradually add dry ingredients to the wet mixture. Stir until just combined—don’t overmix.
7. Fold in zucchini, and if using, add the nuts and/or raisins.
8. Pour the batter into prepared pan(s) and smooth the top.
9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely.

Notes

• Divide the batter into muffin tins or mini loaf pans—just adjust bake time accordingly (20–30 min).
• For extra flair: sprinkle turbinado sugar or cinnamon sugar on top before baking.
• Swap vegetable oil for browned butter (same amount: ½ cup).
• Brown butter adds a nutty, rich depth that transforms the flavor from good to unforgettable.
• Let it cool slightly before mixing with eggs.
• Blue Ribbon Zucchini Bread with Citrus Zest & Cardamom
• Citrus Zing (Highly Recommended!)
• Add 1 Tbsp fresh orange or lemon zest to the wet mix.
• The citrus brightens the whole loaf and adds a fresh, unexpected dimension.
• Secret Spice Boost
• Add a pinch of ground cardamom (⅛–¼ tsp) to the dry mix. It’s subtle but exotic—makes people wonder what your secret is.

Applesauce Bread

Ingredients

• 1/2 cup of softened butter
• 1 large egg
• 1 1/2 tsp baking soda
• 3/4 tsp ground nutmeg
• 1 cup sugar
• 1 1/2 cups of flour
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cups of applesauce
• 1 tsp of pure vanilla extract

Directions

1. Preheat the oven to 350 degrees
2. In a large bowl, blend together the butter, egg, and sugar with electric mixer
3. Add the flour, baking soda, cinnamon, nutmeg, and salt
4. After it starts to from a crumbly dough, pour in the applesauce + vanilla extract and mix together
5. Bake at 350 degrees for about 40 minutes

Notes
- Pecans or raisins optional

Source
http://www.keeleymcguire.com/2011/11/food-for-thought-applesauce-bread.html?m=1

https://www.pauladeen.com/recipe/applesauce-bread/

Eclair Cake

Ingredients

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 15 graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 container Chocolate Frosting

Directions

1. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min.
2. Cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan.
4. Cover with 10 of the remaining graham squares.
5. Repeat layers of pudding mixture and graham squares.
6. Refrigerate 3 hours.
7. Spread top with whipped Chocolate Frosting.

Notes
Mom's recipe:

1. Line 9×13 with graham crackers. Mix 2 large boxes of vanilla pudding with 5 cups milk and 8 oz. whipped topping. Layer with crackers and spread chocolate icing on top. Chill in fridge.

Source
Mom
https://www.kraftrecipes.com/recipe/105225/graham-cracker-eclair-cake

Lisha Mommy Muffins

Ingredients

• 1 1/2 Cups All Purpose Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Baking Soda
• 1/2 Tsp Salt
• 1/2 Cup sweet or unsweetened coconut flakes
• 2 Carrots, peeled & grated, about 1 cup
• 1 apple, peeled and grated, about 1/2 cup (gala, fuji, pink lady or red delicious are good choices)
• 1 cup raisins/golden raisins/craisins
• 2 large eggs
• 1 Tsp Vanilla Extract
• 2 tsps cinnamon
• 1/3 Cup Milk*
• 1/4 Cup Vegetable or Canola Oil
• 1/3 Cup honey

Preparation

1. Preheat oven to 375.
2. Combine all dry ingredients in a large bowl.
3. Add the coconut, apples, carrot and raisins. Toss to coat.
4. Combine the milk, honey, eggs, vanilla and oil. Slowly add to dry ingredients all at once and stir until just combined.
5. Spoon batter into greased or paperlined muffin tins. Sprinkle top of muffins with cinnamon/sugar, if desired.
6. Bake for 15 to 20 minutes.

Source

• http://weelicious.com/2011/04/18/carrot-apple-coconut-muffins
• Marsha's Cookbook

Notes

• These muffins freeze well and are great hot from the microwave for breakfast!
• Makes 2 dozen muffins.
• Swap milk if needed.

Birthday Cake

Ingredients

For the Vanilla Cake

• Nonstick spray
• 4 cups all-purpose or cake flour
• 2 tsp. baking powder
• 1 ½ tsp. kosher salt
• 1 tsp. baking soda
• 1 ½ cups buttermilk
• ½ cup vegetable oil
• 2 tsp. vanilla extract
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• ½ cup lightly packed light brown sugar
• 4 large eggs
• 4 large egg yolks

For the Chocolate Frosting

• 12 oz. cream cheese, room temperature
• 2 sticks (1 cup) unsalted butter, room temperature 
• 2 cups powdered sugar
• Pinch of kosher salt
• 12 oz. bittersweet chocolate chips, melted and cooled

Directions
For the cake

1. Preheat oven to 350° and position one rack in the top of the oven and one rack in the middle of the oven. Spray three 9-inch cake pans with nonstick spray.
2. In a large bowl, whisk the flour, baking powder, salt, and baking soda together; set aside. In a medium bowl (or a measuring cup), combine the buttermilk, vegetable oil and vanilla extract; set aside.
3. In a large bowl, combine the butter, sugar, and light brown sugar. Using an electric mixer on high, beat everything together until it’s super light and fluffy, about 4 minutes.
4. Add in the eggs and egg yolks one at a time, beating in between additions.
5. Beat the batter until it’s almost doubled in volume and very light and fluffy, about 5 minutes. (Don’t forget to periodically scrape down the sides of the bowl.)
6. With the mixer on low, gently beat in one-third of the flour mixture. Before it’s fully combined, add in one-half of the buttermilk mixture. Repeat with remaining flour and buttermilk until everything is well blended and no lumps remain.
7. Divide the cake batter among the three cake pans and place two pans on the top rack and one pan on the middle rack. Bake 35-40 minutes, rotating the pan on the middle rack up to the top rack halfway through baking, so they all get even oven love.
8. Remove the cakes from the oven and invert them onto a wire baking rack to cool completely. 

For the frosting

1. In a large bowl, combine the cream cheese, butter, sugar, and salt. Using an electric mixer on high speed, beat until everything is fluffy and almost pure white, about 5 minutes. With the mixer on low, slowly add in the melted chocolate and blend. Increase the speed to high and beat until everything is combined and the frosting looks super fluffy and delicious like it came from a can (but it didn’t), about 2 minutes.
2. Once cakes are cooled, use an offset or regular spatula to spread frosting onto the first layer of cake, bottom-side up. (Layering the cake with the flat bottoms on top makes a cake with a neater shape; you can layer and frost the cakes on the wire rack or on a plate.) Repeat with remaining layers. Apply a thin layer of frosting all over the cake, making sure to cover the whole cake. This is called “the crumb coat,” and it’s just the base layer, so don’t worry about making it perfect. Chill the cake for 2 hours, but keep the frosting out at room temperature.
3. Remove the cake from the fridge and using either an offset spatula or a butter knife, give it another coat of frosting, doing whatever decorative patterns or swirls your heart desires. Super smooth, peaks and valleys, whatever you like! Your cake, your call.

Notes
Decorate with sprinkles however you please.

Source
http://www.buzzfeed.com/alisonroman/perfect-birthday-cake

Buttermilk Pound Cake

Ingredients

• Cooking spray or vegetable oil plus flour
• 1 cup unsalted butter, at room temperature
• 3 cups sugar
• 5 extra-large eggs or 6 large eggs
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Glaze

• 1 1/2 cups powdered sugar
• Juice of 1 lemon or lime
• Grated lemon or lime zest

Directions

1. Prepare a 10-inch tube pan by coating the inner surface with nonstick cooking spray or vegetable oil and dusting it with flour. Set aside. 
2. Preheat the oven to 325 degrees.
3. Place the butter and sugar in the bowl of a stand mixer.
4. Beat on high speed until creamy and pale, about 5 minutes.
5. Break the eggs into a small bowl and whisk gently to break the yolks.
6. Add the eggs to the butter mixture in two additions, beating well after each and scraping the sides of the bowl between beatings.
7. In a medium bowl, whisk together the baking soda, salt and flour.
8. On medium speed, beat a third of the flour mixture into the creamed butter mixture.
9. Stop the mixer and add half of the buttermilk.
10. Turn the mixer on low to prevent spatters and beat for 30 seconds, then switch to high speed and beat for 1 minute.
11. Add another third of the flour mixture, the rest of the buttermilk, the vanilla, and then the rest of the flour mixture, beating well after each addition and scraping the bowl periodically to incorporate all the ingredients. The batter will be thick.
12. Scrape the batter into the prepared tube pan and rap the bottom of the pan on the counter to release any air bubbles.
13. Bake in the lower third of the oven for about 1 hour, or until a toothpick or cake tester comes out clean. The cake may crack on top, but this is OK.
14. Cool the cake in the pan on a wire rack for 5 to 10 minutes, then turn it out onto the rack to continue cooling.
15. To make the glaze, combine the powdered sugar and lemon or lime juice until smooth, then stir in some grated zest for color.
16. Brush it on the cooled cake.

Notes
- Yield: 1 cake, about 20 servings
- Easily freezes

Source
http://www.newsobserver.com/living/food-drink/article47169285.html

http://www.foodnetwork.com/recipes/ina-garten/plain-pound-cake-recipe.html

Simple Buttercream

Ingredients

• 2 cups (4 sticks) unsalted butter, room temperature
• 1 pound confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. In a mixer bowl fitted with a paddle attachment, combine butter, sugar, vanilla, and salt.
2. Beat on high speed 2 to 3 minutes, scraping down the sides of the bowl occasionally.

Source
http://www.marthastewart.com/315324/simple-buttercream


Alternative

1. Combine 4 sticks of softened unsalted butter, 1 lb. of cream cheese and a pinch of salt in a large bowl. Beat on high until it’s blended, light and creamy, about 4 minutes.
2. With the mixer on low, add in 2 cups powdered sugar.
3. Once it’s all incorporated, beat on high until there are no lumps and the frosting is super white and fluffy, about 5 minutes.

Busy-Day Chocolate Cake

Ingredients

• 1 1/2 cups all-purpose flour, (spooned and leveled)
• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 tablespoon white vinegar
• 1 cup cold water

Directions

1. Preheat oven to 350 degrees.
2. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.
3. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water.
4. Whisk until well combined.
5. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes.
6. Let cool completely in pan on a wire rack.

Notes
Top with Simple Buttercream frosting.

Source
http://www.marthastewart.com/254376/busy-day-chocolate-cake?esrc=nwmsl012516&did=3963

http://www.marthastewart.com/334278/busy-day-chocolate-cake

Cranberry and Vanilla Bean Oatmeal Bars

Ingredients

• 18 oz. fresh cranberries
• 1 cup brown sugar
• seeds from one vanilla bean
• juice from 1 lemon
• 1 1/2 teaspoons corn starch
• 1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
• 1 1/2 cups all-purpose flour
• 1 1/2 cup oats
• 1 cup packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
2. To make the filling, combine the cranberries, brown sugar, vanilla bean seeds and lemon juice in a large pot with a lid.
3. Cook on medium heat with the lid on for 5-6 minutes until the berries begin to soften and release their juices.
4. Continue to cook for an additional 3-4 minutes so that some of the juice begins to evaporate.
5. Stir in the corn starch to thicken the filling. I like to dust the corn starch in through a fine mesh sieve when I add it to avoid getting any big clumps.
6. Mix together the butter, flour, oats, brown sugar, baking powder and salt in a large bowl. Combine until damp by mixing with your hands. 
7. Press half the oat mixture into the prepared pan. 
8. Spread top with the cranberry filling.
9. Sprinkle the other half of the oat mixture over the preserves and pat lightly.
10. Bake until light brown, 30 to 40 minutes.
11. Let cool completely, chill, and then cut into squares.

Notes
Other flavors can be used.

Source
http://www.abeautifulmess.com/2015/11/cranberry-vanilla-bean-pie-bars.html

http://www.foodnetwork.com/recipes/ree-drummond/strawberry-oatmeal-bars-recipe.html

Pumpkin Spice Pull Apart Bread with Vanilla Glaze

Ingredients

• 1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits (8 biscuits)
• 3/4 cup canned pumpkin pie mix (not plain pumpkin)
• 2 tablespoons butter, melted
• 1/3 cup granulated sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 cup powdered sugar
• 1 Tbs milk
• 1/4 teaspoon vanilla

Directions

1. Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray.
2. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make total of 16 thin biscuits.
3. In small bowl, mix granulated sugar and 1 teaspoon of the pumpkin pie spice.
4. Spread pumpkin pie mix on top of each. Top each with melted butter. Sprinkle sugar, pumpkin pie spice mixture over each.
5. Stack biscuits in 4 piles of 4 biscuits each. 
6. Place stacks on their sides in a row in loaf pan, making sure sides without filling are on both ends touching pan. It should look like a 16-layer sandwich with no filling on the outside ends.
7. Bake 40 to 45 minutes or until loaf is deep golden brown and center is baked through.
8. Cool loaf slightly. If necessary, run knife around edges to loosen loaf from pan. Carefully turn pan upside down on serving platter to release loaf. 
9. In small bowl, mix powdered sugar, milk, vanilla. Drizzle over loaf. 
10. Serve warm.

Notes
15 min prep time
60 min total time
8 ingredients
8 servings

Source
http://www.pillsbury.com/recipes/pumpkin-spice-pull-apart-bread/486355a7-1159-4c50-a76c-41f433884a52

http://www.thecomfortofcooking.com/2014/11/pumpkin-spice-pull-apart-bread-with-vanilla-glaze.html

Noodle Kugel

Ingredients

• 1 pound wide egg noodles
• 1/2 stick butter
• 2 cups cottage cheese
• 2 cups sour cream or Greek yogurt
• 1/2 cup sugar
• 5 eggs
• 1 1/2 tsp vanilla
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/2 cup raisins

Topping ingredients

• 3 cups crushed cereal (raisin bran crunch, cornflakes, etc.)
• 3 tablespoons sugar
• 1½ teaspoon cinnamon
• 3 tablespoons soft butter, cut into bits

Directions

1. Preheat to 350.
2. Grease/Butter a 13 by 9 by 2 inch glass or ceramic dish.
3. Cook noodles with a good pinch of salt according to directions until al dente.
4. Drain well, then return to the pot and add butter, totally coating the noodles.
5. Whisk together eggs, sugar, vanilla, and salt.
6. Then stir in sour cream or Greek yogurt.
7. Lastly, fold in cottage cheese.
8. Combine your noodles with the mixture, and transfer into the dish.
9. To make the topping, toss together cereal, sugar, cinnamon and butter and sprinkle evenly over noodles.
10. Bake kugel for 1 hour until golden brown. 
11. Let stand at least 5-10 minutes before serving. 
12. Serve warm or at room temperature.

Notes

Source
http://whatjewwannaeat.com/noodle-kugel

http://www.foodnetwork.com/recipes/dave-lieberman/noodle-kugel-recipe.html

http://www.foodnetwork.com/videos/noodle-kugel-0128633.html

Carrot Soufflé

Ingredients

• 2 lbs carrots
• 2 eggs
• 1 stick butter
• 1 tsp salt
• ½ cup sugar
• 2/3 cup flour
• 1 tsp baking powder
• 1 tsp vanilla
• ½ tsp cinnamon

Directions

1. Peel carrots and cut in large pieces.
2. Cover with water and boil until soft.
3. Drain.
4. Put in food processor or large bowl and mash with margarine.
5. Add the other ingredients and mix well.
6. Pour into a greased casserole dish.
7. Bake for 1 hour at 350º.

Notes
Add ½ cup raisins, if desired.