Carrot Cake Bars Recipes

CARROT CAKE BARS

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.

CARROT CAKE BARS

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.

CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
• Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars. Cream Cheese Frosting
• In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting is spreadable. Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

CARROT 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.

EASY CARROT CAKE BARS

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease a 9x13 inch baking pan.
• In a small saucepan, combine sugar, carrots, spices, raisins, water, orange juice and butter. Bring to a boil, reduce heat and simmer for 5 minutes. Pour mixture into a large bowl and cool to lukewarm. Add flour, baking soda, and salt to the carrot mixture. Mix well, and stir in walnuts.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick comes out clean.

FROSTED CARROT BARS

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.

~ CARROT CAKE BARS ~

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.

EASY CARROT CAKE BARS

Steps:

• Preheat oven to 350 degrees.
• Take an 8x8 pan, line with parchment and coat with nonstick spray. Set aside
• In a large bowl, beat together butter, brown sugar, and vanilla until fluffy.
• Beat in eggs, then flour, cinnamon, baking powder, and salt.
• Continue to mix until well blended.
• Fold in carrots, walnuts or pecans, and raisins (if using), then mix in milk.
• Gently stir until fully incorporated.
• Pour into prepared 8x8 inch pan.
• Bake for 30-35 minutes or until middle is set and a toothpick comes out clean.
• Remove from oven and let cool at room temperature for 30 minutes before icing.
• Make icing by beating together cream cheese, butter, vanilla, powdered sugar and milk until thick and fluffy.
• Spread over carrot cake bars, and sprinkle with walnuts or pecans.
• Cut into squares and enjoy.

CARROT CAKE BARS

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.

GRAMMY'S CARROT CAKE BARS

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.