Carrot Cake Bars Recipes

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
• Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars. Cream Cheese Frosting
• In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting is spreadable. Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

CARROT CAKE BARS

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.

GRAMMY'S CARROT CAKE BARS

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.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
• Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CARROT CAKE BARS

Steps:

• Preheat oven to 350°F. Stir together flour, cardamom, baking soda, and salt in a medium bowl. Whisk together sugar, oil, eggs, and 1 teaspoon of the vanilla in a large bowl until smooth. Whisk flour mixture into sugar mixture until well combined and smooth. Fold in carrots, walnuts, and crushed pineapple until combined. Grease a 13-x 9-inch baking pan with cooking spray, and pour batter into prepared pan.
• Bake in preheated oven until a wooden pick inserted in center comes out clean and top is deep golden brown, about 40 minutes. Let cake cool completely in pan on a wire rack, about 1 hour.
• Beat cream cheese and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add remaining 1 teaspoon vanilla, and beat on low speed until combined, about 30 seconds. Gradually add powdered sugar, beating on low speed until mixture is smooth, about 1 minute. Increase speed to medium, and beat until light and fluffy, about 1 minute.
• Evenly spread frosting on top of cooled cake. Garnish with toasted coconut chips and additional chopped toasted walnuts. Cut into 12 bars.

CARROT CAKE CHEESECAKE BARS

Steps:

• For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
• Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
• For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
• For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
• For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
• Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
• Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

CARROT BARS

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.

SPICY CARROT-CAKE BARS

Steps:

• Heat oven to 350 degrees.
• Grease 13x9-inch baking pan with nonstick cooking spray.
• In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
• In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
• Stir in shredded carrots, pineapple and flour mixture until just blended.
• Spread batter evenly in pan.
• For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
• Add egg and lemon juice; beat well.
• Drop spoonfuls of cream cheese filling onto batter in a random pattern.
• Using a table knife, cut through the mixture to create a marbled effect.
• Bake 25 minutes or until top is set and edges pull away from sides of pan.
• Transfer pan to wire rack and cool completely.
• Cut into 32 bars.

CREAM CHEESE-SWIRLED CARROT CAKE BARS

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and 3 of the eggs with electric mixer on medium speed until combined. Spread in pan.
• In medium bowl, beat cream cheese, sugar and remaining egg until smooth and creamy. Spoon heaping tablespoons cream cheese mixture onto batter in pan, so there are puddles of cream cheese dotted over surface of batter. Drag a butter knife through cake batter and cream cheese to swirl -- once or twice through each puddle of cream cheese should do it.
• Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on rack before cutting. Cut into 6 rows by 4 rows. Sprinkle with powdered sugar.

CARROT BARS

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.