Carrot Cake Bars Recipes

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.

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.

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.

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

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.

Steps:

• 1. Preheat oven to 350 degree F. Grease an 11 x 7 baking dish. In a large bowl, cream the sugar and oil, add eggs one at a time, beating well after each addition.
• 2. Add the flour, salt, spices, vanilla and baking soda. Beat well. Fold in the carrots and nuts. Spread batter into prepared dish.
• 3. Bake for 30 - 35 minutes or until pick inserted in the center comes out clean. Cool on rack. Make frosting...
• 4. Cream together butter and cream cheese. Add vanilla and confectioner's sugar and beat until creamy. Frost cooled bars. Cut into desired sized 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.