Lemon Carrots

1 1/2 lbs. medium carrots cut into 1/2" slices
3 Tbl. butter
3 Tbl. brown sugar
3 Tbl. lemon juice

Place carrots in a saucepan, cover with water and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until crisp-tender. In a small saucepan melt butter. Add brown sugar and lemon juice. Bring to a boil. Boil 1 minute stirring constantly. Drain carrots, add butter mixture and toss gently. Serves 6.

Carrot Cake Bars

2 cups sugar
1 1/2 cups butter
4 eggs
3 cups self-rising flour
1 1/2 tsp. cinnamon
2 cups shredded carrots
1 bottle (10 oz.) cherries, chopped
1/2 cup shredded pineapple, well drained
1 pkg (6 oz.) walnuts, chopped
1 cup shredded coconut

Preheat oven to 350 degrees. Beat sugar and butter until smooth. Add eggs one at a time beating well after each addition. Add 1 cup flour, mix well, add another cup of flour, mix well, add last cup of flour and cinnamon mixing well. Stir in carrots, cherries, pineapple, walnuts and coconut. Pour into a bunt pan sprayed with non-stick spray and bake 1 hr & 15 min. or until toothpick inserted in the center comes out clean. If the top starts browning too fast, loosely cover it with foil.

Changes - About the only thing I've been able to come up with for this cake is to slice it through the middle creating 2 layers and frost it with a cream cheese frosting. Other than that, it's perfect as it is.