carrot-bars

Carrot Bars

5 Reviews Add a Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Kathy
Recipe by  Kathy

“This cake is very moist and so easy to make.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 8x11 inch cakes

Directions

  1. Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
  2. Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
  3. Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
  4. Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.

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Reviews (5)

Rate This Recipe
Sarah Jo
3

Sarah Jo

I cut this recipe in half. For more carrot flavor, I cut the amount of vegetable oil back a bit and added another jar of carrot baby food. I also added a half cup of freshly shredded carrot and a half cup of organic raisins. One of the moistest bar recipes I've ever made and the flavor is really fantastic. I was worried that a halved recipe of the frosting wouldn't be enough but it was a very thin layer that didn't overpower the flavor of the carrot bars. Very, VERY good.

Frenchie
3

Frenchie

Lost this recipe during a move and am so grateful for Kathy's submission. Tried and true. Moist and tasty. Quick and easy. What a Godsend to forego the grating of fresh carrots, scraping one's knuckles, et cetera. I top with classic cream cheese icing. A pecan half atop each carrot bar makes a lovely, professional looking garnish. Merci beaucoups, Kathy!

BETHS1
3

BETHS1

I have this recipe also. It's very moist and very good. It's different the usual oatmeal or chocolate bar cookies.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 289 cal
  • 14%
  • Fat
  • 18.7 g
  • 29%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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