Carrot Pumpkin Bars With Orange Icing Recipes

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FROSTED CARROT BARS



Frosted Carrot Bars image

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

2 cups sugar
1 cup canola oil
4 large eggs
2 jars (6 ounces each) carrot baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
Yellow, red and green liquid food coloring
2 pastry or heavy-duty resealable plastic bags

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 :

SWEET CARROT PUMPKIN BARS



Sweet Carrot Pumpkin Bars image

Highly nutritious! This recipe came from PREVENTION magazine, Dec 2003. "A double whammy of pumpkin and carrots gives just one of these bars more than 100% of the daily value of vitamin A."

Provided by DonitaK

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 large egg white
1 cup brown sugar, packed
1/2 cup canned pumpkin
2 tablespoons canola oil
2 tablespoons margarine, melted
1 grated orange, rind of
1 teaspoon vanilla extract
1/2 cup grated carrot
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Combine flour, baking powder, baking soda, cinnamon, and salt.
  • In a separate bowl, beat egg and egg white until foamy. Beat in sugar, pumpkin, oil, margarine, orange peel, and vanilla extract until smooth.
  • Add flour mixture to egg mixture, and stir by hand until almost combined. Stir in carrots, raisins, cranberries, and nuts just until blended.
  • Spread batter into 8" X 8" pan coated with cooking spray. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack.
  • Makes 1 dozen.

Nutrition Facts : Calories 210.7, Fat 8, SaturatedFat 1, Cholesterol 17.6, Sodium 173.5, Carbohydrate 33.3, Fiber 1.5, Sugar 22.2, Protein 3

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