“This cake is very moist and so easy to make.” - by Kathy
Ingredients
Adjust Servings
Original recipe yields 2 - 8x11 inch cakes
Directions
- 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
Amount Per Serving (30 total)
- Calories
- 289 cal
- 14%
- Fat
- 18.7 g
- 29%
- Carbs
- 28.8 g
- 9%
Based on a 2,000 calorie diet
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Reviews (5)
Rate This Recipe
"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..." See more 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
"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 knu..." See moreckles, 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!"
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