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Carrot Cake Bars

Carrot Cake Bars
“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
36 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 3 eggs
  • 1-1/4 cups canola oil
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 to 1/2 teaspoon salt
  • 1 jar (6 ounces) carrot baby food
  • 1 container (3-1/2 ounces) applesauce baby food
  • 1 container (3-1/2 ounces) apricot baby food
  • 1/2 cup chopped walnuts, optional
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar

Directions

  • In a large bowl, beat eggs and oil for 2 minutes. Combine the flour,
  • sugar, cinnamon, baking powder, baking soda and salt; add to egg
  • mixture. Add baby foods; mix well. Stir in walnuts if desired.
  • Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 20-25 minutes or until a toothpick inserted near the
  • center comes out clean. Cool on a wire rack.
  • For frosting, in a small bowl, beat cream cheese and butter until
© Taste of Home 2013

2 of 2

Carrot Cake Bars (continued)

Directions (continued)

  • light and fluffy. Beat in vanilla. Gradually beat in confectioners'
  • sugar. Frost; cut into bars. Store in the refrigerator. Yield: 3
  • dozen.
Nutrition 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.
© Taste of Home 2013