Katies Carrot 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.

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.

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.