Carrot Orange Bars Recipes

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.

CARROT-ORANGE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch pan.
• In a medium bowl, cream the butter, sugar, egg and vanilla until well blended. Sift together the flour, baking powder, salt and nutmeg and slowly add to mixture, alternating with 1/3 cup orange juice and 2 teaspoons of rind. Stir in the coconut and carrots. Pour batter into baking pan.
• Bake for about 35 minutes in the preheated oven. Let cool on wire racks.
• Combine 1/2 cup of orange juice, 1 teaspoon of orange rind and 1 1/2 cups confectioners' sugar. Warm slightly and pour over cooled bars.

ZUCCHINI-CARROT BARS

Steps:

• Heat oven to 350°F. Spray a 15x10x1-Inch baking pan with non-stick cooking spray. In large bowl, beat granulated sugar and eggs with electric mixer at medium speed until creamy. Add oil; mix until blended. In another large bowl, combine and sift flour, fresh ginger, cinnamon, coriander, salt and baking soda. Add dry ingredients to creamed mixture; lightly blend. Gently stir in zucchini, carrots and raisins. Pour mixture into prepared pan. Bake 20 minutes or until toothpick inserted near center of cake comes out clean. Remove from oven; set aside to cool 15 minutes. Meanwhile, in medium bowl, blend cream cheese and butter. Gradually add powdered sugar, ground ginger and 1 teaspoon vanilla; beat until creamy. Spread over cooled bars. Tip: To add a citrus zip to this recipe, add 1 teaspoon Orange or Lemon Zest to the batter & frosting.

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.

CARROT ORANGE CAKE RECIPE

Steps:

• Preheat the oven at 175C.
• Crack the eggs in a bowl then whisk using an electric whisk. Then, add the sugar and whisk again.
• Now, add the oil and orange juice, whisk.
• After that, in a bowl, combine the dry ingredients; flour, baking powder and orange zest.
• Now, add the dry ingredients to the earlier mixture and whisk.
• Finally, add the carrot then stir using a spatula.
• Line a 22 cm baking pan or springform with parchment paper and grease the sides with butter. Then pour the batter in the pan.
• Bake the cake for 45-50 minutes or until fully baked.
• Pour the orange glaze over the cake as soon as it gets out of the oven.

CARROTS A LA ORANGE

Steps:

• Bring a pot of lightly salted water to a boil in a saucepan and cook carrots in the boiling water until just tender, about 15 minutes. Drain. Transfer carrots to a serving dish and keep warm.
• Whisk sugar, cornstarch, salt, and ginger in a saucepan until thoroughly combined; turn heat to medium and whisk in orange juice. Bring to a simmer, whisking constantly, and cook until sauce is smooth and thickened, about 3 minutes; stir in butter. Pour sauce over carrots, stir to coat, and serve.

GLAZED ORANGE CARROTS

Steps:

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.

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.