Carrot Bars Recipe

FROSTED CARROT BARS



Frosted Carrot Bars image

Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient-baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."-Rita Pearl, Norwalk, Iowa

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 16

2 cups sugar
1 cup canola oil
4 large eggs
2 jars (6 ounces each) carrot baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
Yellow, red and green liquid food coloring
2 pastry or heavy-duty resealable plastic bags

Steps:

  • In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.

EASY CARROT CAKE BARS



Easy Carrot Cake Bars image

These bars taste just like carrot cake.

Recipe From allrecipes.com

Provided by George Herman

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 13

¾ cup white sugar
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 cup raisins
1 cup grated carrots
1 cup water
½ cup orange juice
3 tablespoons butter
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
1 cup chopped walnuts
Calories130.2 calories
Carbohydrate20.8 g
Cholesterol3.8 mg
Fat4.8 g
Fiber1.1 g
Protein2.1 g
SaturatedFat1.3 g
Sodium144.1 mg
Sugar10.7 g

Steps:

  • Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch baking pan.
  • In a small saucepan, combine sugar, carrots, spices, raisins, water, orange juice and butter. Bring to a boil, reduce heat and simmer for 5 minutes. Pour mixture into a large bowl and cool to lukewarm. Add flour, baking soda, and salt to the carrot mixture. Mix well, and stir in walnuts.
  • Bake for 35 to 40 minutes in the preheated oven, or until a toothpick comes out clean.

CARROT CAKE BARS



Carrot Cake Bars image

"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 17

3 large eggs
1-1/4 cups canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 jar (6 ounces) carrot baby food
1 container (3-1/2 ounces) applesauce baby food
1 container (3-1/2 ounces) apricot baby food
1/2 cup chopped walnuts, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.

CARROT BARS



Carrot Bars image

Make and share this Carrot Bars recipe from Food.com.

Recipe From food.com

Provided by loof751

Categories     < 60 Mins

Time 40m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 14

1 cup sugar
3/4 cup oil
1 teaspoon vanilla
2 eggs
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated carrot
1/2 cup chopped pecans
1/2 cup margarine
3 ounces cream cheese
1 teaspoon vanilla
2 cups confectioners' sugar

Steps:

  • Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well.
  • Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts.
  • Pour batter in a greased 9x13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.
  • Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.

CARROT BARS



Carrot Bars image

This cake is very moist and so easy to make.

Recipe From allrecipes.com

Provided by Kathy

Categories     Desserts     Cakes

Time 1h

Yield 30

Number Of Ingredients 13

1 ½ cups vegetable oil
2 cups white sugar
4 eggs, beaten
2 (4 ounce) jars carrot baby food
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ cup chopped walnuts
1 (8 ounce) package cream cheese
¼ pound butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract
Calories288.9 calories
Carbohydrate28.8 g
Cholesterol41.1 mg
Fat18.7 g
Fiber0.5 g
Protein2.7 g
SaturatedFat5.4 g
Sodium217.8 mg
Sugar21.6 g

Steps:

  • Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
  • Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
  • Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
  • Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.

GRAMMY'S CARROT CAKE BARS



Grammy's Carrot Cake Bars image

My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.

Recipe From foodnetwork.com

Provided by Damaris Phillips

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 14

Cooking spray, for the baking dish
2 cups (250 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (360 ml) vegetable oil
2 cups (400 g) sugar
4 large eggs
12 ounces (340 g) carrots, peeled and grated (about 3 cups)
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
2 cups (250 g) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup (95 g) walnuts, toasted and chopped

Steps:

  • Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
  • Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

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