Carrot Raisin Bar Recipes

CARROT AND RAISIN BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Combine carrots, raisins, water, sugar, orange juice, butter, cinnamon, cloves, and nutmeg in a small saucepan; bring to a boil. Reduce heat to low and simmer until slightly reduced, about 5 minutes. Pour carrot mixture into a large bowl and cool to lukewarm, 15 to 20 minutes.
• Stir flour, egg, baking soda, and salt into carrot mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.

CARROT RAISIN BARS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour bottom and sides of 15x10x1-inch pan, or spray with baking spray with flour.
• In large bowl, mix cake mix, oil, water and eggs with spoon. Stir in raisins and nuts. Spread evenly in pan with metal icing spatula or dinner knife.
• Bake 20 to 24 minutes or until bars spring back when touched lightly in center. Cool completely, about 1 hour. Spread with frosting. For bars, cut into 8 rows by 6 rows. Store loosely covered.

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.

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.

CARROT RAISINS BARS

Steps:

• Preheat oven to 375°F Grease or line a 9x13-inch baking dish with parchment paper.
• Combine bran, flour, carrots, brown sugar, raisins, baking powder, cinnamon, baking soda, nutmeg and salt in a large bowl,.
• Whisk yogurt, honey, oil and egg in a separate bowl. Add these ingredients to flour mixture. Stir well to combine. Batter will be thick.
• Place batter into prepared pan. Bake in preheated oven 20-25 minutes or until a toothpick inserted in the center comes out clean. Cut into 18 bars.
• If you are making muffins, bake at 375F, for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.

CARROT-RAISIN BAR

Steps:

• 1- Heat oven to 350°. Grease bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with shortening lightly flour.2- Mix cake mix, oil, water and eggs in large bowl with spoon. Stir in raisins and nuts. Spread evenly in pan.3- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with frosting. Sprinkle with cinnamon. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.High Altitude (3500 to 6500 feet): Bake 22 to 27 minutes.1 Bar: Calories 120 (Calories from Fat 55) Fat 6g (Saturated 1g) Cholesterol 10mg Sodium 90mg Carbohydrate 16g (Dietary Fiber 0g) Protein 1g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 2% Iron 2%.Carrot-Raisin-Coconut Bars: Stir in 1 cup flaked coconut with the raisins and nuts.Betty's Tip: Decorate your bars with cookie-cutter designs. Dip a small cookie cutter into ground cinnamon and lightly press onto the top of frosted bars remove cookie cutter. Or for a super-speedy finish, simply sprinkle frosted bars with chopped nuts.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.