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“A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" —Agnes Ward, Stratford, Ontario
Nutritional Facts 1 bar equals 250 calories, 14 g fat (4 g saturated fat), 31 mg cholesterol, 91 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.
Originally published as Carrot Cake Bars in Country Woman June/July 2008, p35
Sunny bakes a bar cookie that's a twist on traditional fruitcake. Moist and sweet, this recipe full of tart cherries and moist cake.
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Reviewed on Mar. 26, 2011 by jawjwe@yahoo.lcom
It did not taste like a carrot cake, not sure the baby food adds anything.
Reviewed on Apr. 05, 2010 by karawolf
I used only 3/4 a cup of oil instead of the 1 1/4 cups and 2 containers of applesause, and they were still nice and moist!
Reviewed on Mar. 31, 2010 by n1mom
Super good, I like the secret nutrition from the baby food, and adding raisins make it even better. Thanks for the recipe
Reviewed on Mar. 30, 2010 by Mary Gabriel
I love so many recipes but the minute they say store in refrigerator, so many of us don't have that space available, especially at holiday times.Apartments, etc.....
Reviewed on Mar. 30, 2010 by Julie83
My mother use to make a recipe almost exaclty like this (slight variation with real carrots instead of baby food)...it is a family favorite! I do not use walnuts, I sprinkle those on 1/2 the top for those who don't like walnuts and sometimes sprinkle the top with choc. chips too and/or add coconut to the frosting.
Reviewed on Mar. 28, 2010 by Cgoldy
Excellent - did not use walnuts, may try putting in raisins next time, but they were very good. I used a can of whipped cream cheese frosting.
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