Carrot Bars

This moist oil-based cake uses baby food jars of strained carrots in lieu of grated fresh carrot creating a more even texture and a diminished flavor of carrot. The fool proof cream cheese frosting is the perfect match for these bars.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 289 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons vanilla extract
• ½ cup chopped walnuts
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups confectioners' sugar
• 2 (4 ounce) jars carrot baby food
• 1 (8 ounce) package cream cheese
• 4 eggs, beaten
• 1 ½ cups vegetable oil
• ¼ pound butter, softened

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.

Step 2

Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.

Step 3

Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..

Step 4

Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.