Carrot Raisins Bars Recipes

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CARROT RAISIN BARS



Carrot Raisin Bars image

Love carrot cake? Try a sweet cousin in bar form made with the help of a cake mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 48

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ carrot cake mix
2/3 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 container Betty Crocker™ Rich & Creamy cream cheese frosting

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.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 85 mg, Sugar 11 g, TransFat 1/2 g

CARROT AND RAISIN BARS



Carrot and Raisin Bars image

These bars taste just like carrot cake.

Provided by My 3 boys

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 14

2 cups grated carrots
1 cup raisins
1 cup water
¾ cup white sugar
½ cup orange juice
3 tablespoons butter
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
2 cups whole wheat flour
1 egg
2 teaspoons baking soda
¼ teaspoon salt
1 cup chopped walnuts

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.

Nutrition Facts : Calories 131.9 calories, Carbohydrate 20.8 g, Cholesterol 11.6 mg, Fat 5.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 1.4 g, Sodium 151.8 mg, Sugar 11 g

CARROT RAISINS BARS



Carrot Raisins Bars image

These yummy bars are made with wholesome ingredients including grated carrots, raisins, honey and yogurt. They're delicious daytime or after-school snacks. You can pack this nourishing treat for lunch also. This recipe can be made into muffins too - use an ice-cream scoop to measure batter into greased or paper-lined muffin cups. ENJOY!!

Provided by Chef mariajane

Categories     Bar Cookie

Time 20m

Yield 18 bars

Number Of Ingredients 14

1 1/2 cups wheat bran
1 cup Robin Hood Nutri Flour Blend
1 cup grated carrot
1/2 cup brown sugar, packed
1/2 cup raisins
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup plain yogurt
1/4 cup honey
1/4 cup crisco vegetable oil or 1/4 cup canola oil
1 egg

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.

Nutrition Facts : Calories 102.3, Fat 4, SaturatedFat 0.8, Cholesterol 13.5, Sodium 115, Carbohydrate 17.6, Fiber 2.5, Sugar 13.1, Protein 1.8

CARROT RAISIN BARS RECIPE



Carrot Raisin Bars Recipe image

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

Provided by Charlotte J

Categories     Bar Cookie

Time 30m

Yield 24 serving(s)

Number Of Ingredients 12

1/3 cup sugar
1/3 cup margarine, softened
1 large egg
1 teaspoon vanilla
1/4 cup water
3/4 cup flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup quick-cooking rolled oats
1/4 cup raisins, chopped
1/2 cup carrot, shredded

Steps:

  • Preheat oven to 360 degrees.
  • Lightly grease 8x8-inch baking pan.
  • Beat sugar and margarine with an electric mixer at medium speed until well blended - about 2 minutes.
  • Add egg and vanilla mix well.
  • Mix in water.
  • Mix flour, baking powder, cinnamon, and salt. Add to egg mixture and mix until blended.
  • Mix in oats, raisins, and carrot.
  • Spread dough in pan.
  • Bake until toothpick inserted into center comes out clean, about 25 minutes.

Nutrition Facts : Calories 63.2, Fat 2.9, SaturatedFat 0.5, Cholesterol 8.8, Sodium 73.8, Carbohydrate 8.5, Fiber 0.4, Sugar 3.9, Protein 1

CARROT BARS



Carrot Bars image

This cake is very moist and so easy to make.

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

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.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 28.8 g, Cholesterol 41.1 mg, Fat 18.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 217.8 mg, Sugar 21.6 g

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.

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.

CARROT-RAISIN BAR



Carrot-Raisin Bar image

Number Of Ingredients 9

1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3/4 cup raisins
1/2 cup chopped nuts
1 tub Betty Crocker Rich & Creamy cream cheese frosting or
Cream Cheese Frosting (see Fabulous Frostings and Glazes chapter)
ground cinnamon, if desired

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.

Nutrition Facts : Nutritional Facts Serves

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