Carrot Raisin Bar Recipes

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.

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.

Steps:

• Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

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.

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.