Easy Carrot Cake Bars Food

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.

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.

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.

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 WITH BABY FOOD CARROTS

Steps:

• Cake method: Preheat oven to 350ºF.
• Grease and flour a 9x13 baking pan.
• Place first 9 ingredients (through 2 teaspoons vanilla) in a large mixing bowl.
• Beat with electric beaters or mixer paddle for 2 minutes on medium speed.
• Pour the batter into the prepared pan.
• Bake in 350ºF oven for 30 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely; prepare icing in the meantime.
• -------.
• Icing Method: In a medium bowl, combine final three ingredients.
• Beat until smooth and fluffy.
• Ice completely cooled cake.
• Grab your own piece before anyone else knows it's done!

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.

EASY CARROT CAKE BARS

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.