Moist Carrot Cake Bars
Truly, I love carrot cake; it is one of my all-time favorites. I decided this time instead of making a traditional 2-tier cake or in a 9×13 baking dish, to try to make carrot cake bars on my baking sheet.
It turned out amazing.
They were thin, moist, topped with the traditional cream cheese frosting and I piped them with frosting, carrots. This is perfect for potlucks, camping trips (well, if you’re me) or just about any occasion!
Adapted from Better Homes and Gardens
Ingredients:
2 cups all-purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups finely shredded carrot
1 cup oil
4 eggs
Directions:
In a bowl combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs, Beat with an electric mixer till combined. Pour into a greased baking sheet and bake in a 350 degree oven for 20-25 minutes. Keep peeking in on these, they are thin and do bake quicker…inserting a toothpick from around the 15-20 minute marker. If the toothpick comes out clean, it’s done. I let it cool in the pan. Once cool, frost. Pipe with carrots for decorations if you choose. I found green and orange frosting, with an option to buy tips to attach to the tubes. It was great fun!
Cream Cheese Frosting:
2 3-ounce packages cream cheese
1/2 cup softened butter
2 tsp. vanilla
4 1/2-4 3/4 cups powdered sugar
In a bowl beat together cream cheese, butter, and vanilla till light and fluffy. Gradually add 2 cups powdered sugar, beating well.
Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts the top of the cake and pipe if you like.
Gradually beat in enough remaining powdered sugar to make frosting of spreading consistency. Frosts the top of the cake and pipe if you like.
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