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.
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 :
CARROT CAKE BARS
This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.
Provided by Linda
Categories Desserts Cakes Sheet Cake Recipes
Time 30m
Yield 14
Number Of Ingredients 8
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.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g
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 :
PINEAPPLE CARROT BARS
These low fat, healthy squares are delicious for lunch snacks or you could dress them up with some low calorie whipped topping,
Provided by BrendaM
Categories Bar Cookie
Time 35m
Yield 24 squares
Number Of Ingredients 12
Steps:
- In a large bowl combine sugar, oil, vanilla and egg.
- Stir well and set aside.
- In separate bowl, combine flour, cinnamon, baking powder, baking soda; add to sugar mixture stirring well.
- Stir in carrots, pineapple, raisins and milk.
- Pat mixture into 13 x 9 inch baking dish lightly coated with cooking spray.
- Bake in 350 degree F.
- oven for 25 minutes or until top is golden brown.
- Let cool before cutting into bars.
- Store in refrigerator, loosely covered.
Nutrition Facts : Calories 63.8, Fat 1.5, SaturatedFat 0.3, Cholesterol 9.1, Sodium 78.4, Carbohydrate 12, Fiber 1.1, Sugar 7.1, Protein 1.3
BABY CARROT BARS
My mother would make these when we were young! They are very moist! The secret is in the baby food!
Provided by Star Pooley
Categories Desserts Cookies Bar Cookie Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Mix together the sugar, cinnamon, eggs, vanilla and oil in a large bowl. Add in the baking soda, salt and flour. Stir in the jar of baby carrots, raw carrots, raisins and walnuts. Mix well.
- Bake in a greased and floured 13x9 inch pan at 350 degrees F (175 degrees C) for 20 minutes. Check after 20 minutes by inserting clean knife into center. Knife should come out clean. Cool thoroughly before cutting.
- To Make Frosting: Cream together the cream cheese, 1/4 cup butter, confectioners' sugar and vanilla. Frost cooled bars.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 25.3 g, Cholesterol 33.9 mg, Fat 14.1 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 4.7 g, Sodium 186.7 mg, Sugar 20.2 g
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
These bars are like a faux carrot cake. Really easy to do if you're in a hurry! I think maybe Margot, a friend in Pensacola, gave it to me. All I know for sure is that I've had it for a long time and that it's so good! Photo: http://www.tasteofhome.com/Recipes/Carrot-Cake-Bars
Provided by Sandy Young
Categories Cakes
Time 25m
Number Of Ingredients 14
Steps:
- 1. Mix together eggs, sugar, and oil.
- 2. Add flour, soda, salt, cinnamon, pecans, and carrots to the eggs/sugar/oil mixture.
- 3. Bake in two (2) 9"x13" greased and floured pans at 350 for 25 minutes.
- 4. Cool cakes.
- 5. Beat together all frosting ingredients and spread on cakes. So delicious and so easy!
CARROT BARS W/ CREAM CHEESE FROSTING
Make and share this Carrot Bars W/ Cream Cheese Frosting recipe from Food.com.
Provided by Mamamoose
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- BARS:.
- Mix ingredients in order given. Pour into greased jelly roll pan. Bake @ 350 for 20-30 minutes or until toothpick inserted in center comes out clean. Cool before frosting.
- FROSTING:.
- Soften cream cheese and margarine. Blend with hand mixer and add vanilla. Begin adding powdered sugar, add gradually until frosting is to spreading consistancy. you may need to add more than 2c. Spread over cooled bars.
EASY CARROT CAKE BARS
Deliciously moist carrot bars and so easy and fast by using baby food carrots instead of shredded carrots. These have been a hit with my family and friends for many years!
Provided by sra683
Categories Dessert
Time 45m
Yield 2 each, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients for bars in large mixing bowl.
- Beat until smooth.
- Pour into greased 9"x 13" cookie sheet or large oblong pan.
- Bake at 350 degrees for 30 minutes.
- Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
- Cut in squares and serve.
- Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Nutrition Facts : Calories 309.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 74.4, Sodium 637.1, Carbohydrate 66.9, Fiber 1.7, Sugar 41.2, Protein 6
CARROT BARS
This recipe came from my beloved Grandmother. It is one of my most requested dessert recipes from friends. It is so simple to prepare and tastes so good. I hope you will enjoy them as much as my family does.
Provided by Michelle S.
Categories Bar Cookie
Time 45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream eggs, sugar, oil and baby food.
- Add remaining ingredients, and mix well.
- Grease and flour a 13x9 pan.
- Pour bar mixture into pan.
- Bake at 325 degrees for 30-35 minutes.
- Cool.
- When bars are cool, cream the butter and cream cheese together until fluffy.
- Beat in powdered sugar, add vanilla to taste.
- Frost bars.
Nutrition Facts : Calories 250.8, Fat 14.5, SaturatedFat 5.5, Cholesterol 38.2, Sodium 166.9, Carbohydrate 29.3, Fiber 0.4, Sugar 23.4, Protein 2
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