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Carrot Cake Bars Recipe

Carrot Cake Bars Recipe

“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
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling YIELD:36 servings


  • 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
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar


  • 1. 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.
  • 2. 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.
  • 3. For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator. Yield: 3 dozen.

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.

Reviews for Carrot Cake Bars

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Reviewed Mar. 30, 2014

"My grandma's recipe is similar, but she uses baby food carrots for all 3 jars, no applesauce or apricots and no nuts. And they are always a huge hit!"

Reviewed Mar. 30, 2014

"I think you need to mention that the baby food for the carrots is "Junior" baby food. Might be the reason for the one person who wasn't happy. Using baby food save a lot of time and work. Wonderful dessert."

Reviewed Aug. 8, 2013

"I love this recipe! I stir some caramel topping into the cream cheese frosting and it makes it extra special and takes away a little of the extra sweetness that I sometimes detect in cream cheese frosting. I like the fact that it makes a large batch of bars, perfect for family reunions, office functions, etc. I store any leftovers (when there are some!) in a square plastic container in the refrigerator, separating the layers with waxed paper or parchment paper rather than in the pan to save on refrigerator space."

Reviewed Jan. 2, 2013

"The easiest way to get carrot cake without the work of grating the carrots! Yummy, moist & delicious. Great with or without walnuts. Raisins are a nice substitution for the nuts as well."

Reviewed Mar. 26, 2011

"It did not taste like a carrot cake, not sure the baby food adds anything."

Reviewed Apr. 5, 2010

"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 Mar. 31, 2010

"Super good, I like the secret nutrition from the baby food, and adding raisins make it even better. Thanks for the recipe"

Reviewed Mar. 30, 2010

"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 Mar. 30, 2010

"My mother use to make a recipe almost exaclty like this (slight variation with real carrots instead of baby food) 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 Mar. 28, 2010

"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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