Cooked carrots in a quickbread with peas in the middle.
From a box sold in East Moline, Illinois.
1/2 lb. butter (or margarine)
1/2 c. brown sugar
1 Tbsp. water
2 c. grated raw carrots
1/2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
Cream butter and sugar. Add egg, water, carrots.
Sift flour; measure and resift twice with seasonings. Add to carrot mix a little at a time. Pour into buttered 1 qt. mold and refrigerate overnight.
Remove 1 hour before baking. Bake 1 hour, 350 degrees.
Unmold on serving plate and fill center with cooked frozen peas.