Carrot-Cake Bars
- Makes: 16 servings
- Prep 20 mins
- Bake 40 mins
Ingredients
-
2
cups
all-purpose flour
-
2
cups
sugar
-
2
teaspoons
baking powder
-
1
teaspoon
ground cinnamon
-
1/2
teaspoon
baking soda
-
3
cups
finely shredded carrots
-
1
cup
cooking oil
-
4
eggs
-
1
cup
chopped pecans
-
Cream Cheese Frosting (see recipe below)
Directions
- In a large mixing bowl, stir together the all-purpose flour, sugar, baking powder, ground cinnamon, and baking soda.
- Add the finely shredded carrots, the cooking oil, and eggs. Beat the mixture with an electric mixer until it's just combined. Stir in the chopped pecans.
- Transfer the carrot mixture to a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool the cake in the pan on a wire rack.
- Prepare the Cream Cheese Frosting. Spread the frosting over the cooled cake. Cover and store in the refrigerator. Makes 16 bars.
Cream Cheese Frosting
Ingredients
- 2
3 -
ounce
packages
cream cheese, softened
- 2
teaspoons
vanilla
- 4 - 4 1/2
cups
sifted powdered sugar
Directions
- In a medium mixing bowl, beat together cream cheese, softened, and vanilla with an electric mixer until the ingredients are light and fluffy. Gradually add 2 cups of sifted powdered sugar, beating the mixture well. Gradually beat in 2 to 2-1/2 cups additional sifted powdered sugar until mixture is spreadable. Makes 1-1/2 cups frosting.
Nutrition Facts
(Carrot-Cake Bars)
Servings Per Recipe 16, Fat, total (g) 24, chol. (mg) 65, cal. (kcal) 480, fiber (g) 2, sodium (mg) 141, carb. (g) 65