CARROT CAKE BARS
"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
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 :
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 :
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.
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
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.
SPICY CARROT-CAKE BARS
The swirl of sweetened cream cheese running through these bars is a nice counter balance to the spicy carrot and pineapple flecked cake.
Provided by Vina7737
Categories Bar Cookie
Time 50m
Yield 32 Bars
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees.
- Grease 13x9-inch baking pan with nonstick cooking spray.
- In medium bowl combine flour, cinnamon, nutmeg, baking powder, salt and allspice, set aside.
- In large bowl, using wire whisk, beat oil, brown sugar and eggs until well blended about 1 minute.
- Stir in shredded carrots, pineapple and flour mixture until just blended.
- Spread batter evenly in pan.
- For topping: in small bowl, using wire whisk, beat together cream cheese, sugar and flour until creamy.
- Add egg and lemon juice; beat well.
- Drop spoonfuls of cream cheese filling onto batter in a random pattern.
- Using a table knife, cut through the mixture to create a marbled effect.
- Bake 25 minutes or until top is set and edges pull away from sides of pan.
- Transfer pan to wire rack and cool completely.
- Cut into 32 bars.
CHOCOLATE PECAN BARS
There is a very famous pie named after a very famous horse race that shall remain nameless. It combines pecan pie with chocolate chips and a splash of Bourbon (because it was invented in Kentucky and if it will sit still we will throw Bourbon in it in this state). My brother Donnie has always loved chocolate chip pecan pie, and I have been trying for years to improve on the classic. Made into bar form, this dessert becomes the perfect treat for your Derby Party or Holiday potluck. You can leave out the Bourbon if you feel so inclined, but I love the way the smoky, spicy flavor pairs with the orange. These little babies also keep really well, making them a staple in my Christmas cookie exchange basket.
Provided by Damaris Phillips
Categories dessert
Time 1h20m
Yield 12 to 24 bars
Number Of Ingredients 16
Steps:
- For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F (205 degrees C).
- Coat the bottom and sides of a 9-by-13-inch (23-by-33 centimeter) baking pan with cooking spray. Line the pan with parchment paper, letting the paper overhang the edges of the pan by a few inches on two sides (this will help you lift the bars out of the pan).
- In a food processor, pulse together the butter, flour, salt and sugar until the butter is in pea-sized pieces. Add the water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together, and pat into a rectangle. Roll the dough into a rectangle 1/8 inch (3 mm) thick that measures about 13 by 15 inches (33 by 38 centimeters). Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let cool completely.
- For the filling: Preheat the oven to 400 degrees F (205 degrees C). Spread the pecans in an even layer on a baking sheet. Toast until fragrant and golden, 8 to 10 minutes. Let cool slightly, then roughly chop.
- Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Add in the melted butter and continue to beat. Add the flour, Bourbon, orange zest and vanilla. Sprinkle the pecans and chocolate chips over the crust and pour the honey mixture over the top. Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 12 to 24 bars.
CARROT PECAN COOKIES
Make and share this Carrot Pecan Cookies recipe from Food.com.
Provided by SharleneW
Categories Drop Cookies
Time 25m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees; lightly grease 2 cookie sheets.
- Combine flour, baking powder, soda, salt and spices.
- Beat the butter with the sugar until fluffy- 2 to 3 minutes.
- Beat in the egg and the vanilla.
- Beat in the flour mixture.
- Stir in the carrots, nuts and raisins.
- Drop the batter by generous tablespoons onto the baking sheets 2 inches apart.
- Bake until the edges are lightly browned, about 15 minutes.
CARROT PECAN BARS
Flecked with pieces of carrot and laced with lots of spice, the bars have a texture that is nicely balanced between a cake and a chewy cookie. Use freshly grated nutmeg, if at all possible, in the frosting.
Provided by Olha7397
Categories Bar Cookie
Time 50m
Yield 24 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Lightly butter a 13 x 9- inch baking pan.
- TO MAKE THE BATTER: Combine the flours, cinnamon, baking powder, nutmeg and salt in a large bowl; add the pecans; stir to blend.
- Place the oil, brown sugar, eggs and vanilla in the bowl of a food processor.
- Process until blended.
- With the motor running, gradually add the carrots through the feed tube; process until the carrots are finely chopped.
- Pour the carrot mixture over the dry ingredients; stir until well blended.
- Spread the batter in the prepared pan.
- Bake for 35 minutes, or until the edges pull away from the sides of the pan.
- Cool o a wire rack.
- TO MAKE THE FROSTING: Beat the cream cheese and confectioners; sugar utill smooth.
- Add the lemon juice, nutmeg and vanilla.
- Spread the frosting over the cooled bars.
- Sprinkle with the finely chopped pecans.
- Let stand for about 1 hour before cutting into bars.
- Makes 24 bars.
- A to Z Bar Cookies.
Nutrition Facts : Calories 201.9, Fat 12.3, SaturatedFat 2.8, Cholesterol 25.4, Sodium 93.1, Carbohydrate 21.5, Fiber 1.1, Sugar 14.4, Protein 2.4
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