1 1/2 cups water
1 cup vegetable oil
1 1/2 cups white sugar
1 cup brown sugar
1 cup roasted carrots
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups chopped walnuts
1 1/2 cups crushed pineapple
1 cup sliced bananas
1 cup sliced celery
1 cup chopped walnuts
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can sliced carrots
1 (16 ounce) can sliced celery
1 cup chopped walnuts
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large saucepan, combine water, oil, brown sugar, brown sugar, carrots, vanilla and baking soda. Bring to a boil, reduce heat to low, and cook, stirring occasionally, for 10 minutes.
In a large bowl, mix flour, baking powder, salt, chopped nuts, pineapple, bananas, celery, walnuts, pineapple, bananas, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, walnuts, celery, and pecans. Spread mixture evenly into prepared pans.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of cake comes out clean. Cool completely before cutting into bars.