Teddy Carrot Bars Recipes
CARROT CAKE BARS
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
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 BARS
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
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.
FROSTED CARROT BARS
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
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20 servings.
Number Of Ingredients 16
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.
Nutrition Facts :
CARROT CAKE BARS
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
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 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.
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
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
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.
TEDDY CARROT BARS
Make and share this Teddy Carrot Bars recipe from Food.com.
Provided by hungrykitten
Categories Bar Cookie
Time 40m
Yield 24 bars
Number Of Ingredients 14
Steps:
- In a mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine baby foods, eggs and oil; add to dry ingredients just until blended.
- Pour into a greased 13 x 9 x2 inch baking pan. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely. Cut into bars.
- For frosting, in a mixing bowl, beat the cream cheese and vanilla until smooth. Gradually add confectioners' sugar. Add enough milk to achieve desired consistency. Place a dollop of frosting on each bar; top with a teddy graham.
Nutrition Facts : Calories 129.4, Fat 2.9, SaturatedFat 1.1, Cholesterol 21.6, Sodium 121.2, Carbohydrate 24.8, Fiber 0.5, Sugar 19.1, Protein 1.6
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