Recipes For Carrot Cake Bars

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CARROT CAKE BARS



Carrot Cake Bars image

This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

Provided by Linda

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 14

Number Of Ingredients 8

2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

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.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g

CARROT CAKE BARS



Carrot cake bars image

The next time you have a craving for carrot cake but don't want to put in the time of making a full cake, try these easy carrot cake bars instead.

Provided by petro

Categories     Dessert

Time 40m

Number Of Ingredients 15

1 1/4 cups all-purpose flour
1 tsp cinnamon (ground)
3/4 cups sugar
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 large egg (room temperature)
3/4 cups vegetable oil
1/2 cup buttermilk (room temperature)
1/2 tsp vanilla extract
3/4 cup walnuts (chopped)
1 1/2 cups shredded carrots
1/2 cup golden raisins (rinsed and drained)
Cream Cheese Frosting
Butter for greasing the baking dish

Steps:

  • Preheat oven to 350 degrees F. Grease the baking dish with butter and line the bottom with baking paper. Set aside.
  • Add raisins to a small bowl, top with boiling water and let sit for 10 minutes. Drain well and use paper towels to dry.
  • In a medium bowl combine dry ingredients: flour, sugar, baking powder, baking soda, cinnamon and salt.
  • Add wet ingredients to a large bowl: eggs, oil, buttermilk, vanilla extract. Using a hand mixer, whisk on medium speed until fully combined.
  • Slowly add the dry ingredients, mixing with mixer on low. Stop from time to time to scrape the sides and bottom of the bowl. Whisk just until fully combined.
  • Stir in shredded carrots, chopped walnuts, and raisins.
  • Transfer to the baking dish and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove the cake from the oven and run a knife around the edges to loosen from the pan. Let it cool in the pan for about 30 minutes. Invert the cake onto a plate and then re-invert onto another plate. Cool completely before frosting.
  • Prepare the Cream Cheese Frosting according to recipe directions.
  • Cover the top of the cake with the frosting.
  • Use chopped walnuts and cinnamon to garnish.
  • Refrigerate for at least 2-3 hours, or until somewhat stiff before cutting into squares/bars and serving.

Nutrition Facts : ServingSize 1 bar, Calories 607 kcal, Carbohydrate 68 g, Protein 5 g, Fat 37 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 21 mg, Sodium 293 mg, Fiber 3 g, Sugar 51 g

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

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.

Nutrition Facts :

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 CAKE BARS



Carrot Cake Bars image

Provided by Jasmine Smith

Categories     Cakes

Time 2h

Yield bars

Number Of Ingredients 16

2 cups all-purpose flour
1 ½ tsp.s ground cardamom
1 tsp. baking soda
½ tsp. kosher salt
1 ½ cups granulated sugar
¾ cup canola oil
4 large eggs
2 tsp.s vanilla extract, divided
2 cups cups grated carrots (from 2 large carrots)
½ cup chopped toasted walnuts, plus more for garnish
1 (8-oz.) can or 1 cup canned crushed pineapple, drained (about 1/2 cup drained)
Cooking spray
1 (8-oz.) pkg. cream cheese, at room temperature
½ cup unsalted butter, at room temperature
2 cups powdered sugar
Toasted coconut chips

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 BARS



Carrot Bars image

Make and share this Carrot Bars 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.

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

CARROT CAKE CHEESECAKE BARS



Carrot Cake Cheesecake Bars image

You'll never have to choose between carrot cake and cheesecake for springtime gatherings again. This mashup starts with a spiced shortbread crust, continues with a carrot juice curd filling that tastes just like carrot cake and finishes with a no-bake cheesecake on top. These colorful, layered bars are topped off with a quick walnut crumble made right in the microwave!

Provided by Food Network Kitchen

Categories     dessert

Time 9h

Yield 16 bars

Number Of Ingredients 26

Nonstick cooking spray, for the pan
2 cups all-purpose flour (see Cook's Note)
1/2 cup confectioners' sugar
1 stick (8 tablespoons) cold unsalted butter, diced
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 large egg
1 cup carrot juice
1/2 cup granulated sugar
2 tablespoons whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 large eggs plus 4 yolks
2 sticks (1 cup) cold unsalted butter, diced
2 tablespoons unsalted butter
3 tablespoons roughly chopped walnuts
2 tablespoons packed light brown sugar
2 tablespoons rolled oats
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/3 cup heavy cream
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1 tablespoon lemon juice (from 1/2 lemon)
1 tablespoon sour cream
1 teaspoon pure vanilla extract

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.

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