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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

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

  • 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.