Carrot Cake Bars

You have to make these this weekend! And no excuses that you don’t have time because of all the grating of the carrots….because, no carrot grating is required!  This recipe uses baby food instead! Ha! Crazy I know, but it’s so good! CARROT CAKE 1This recipe came from thecafesucreefarine.com and I have used it for years and everyone loves it! You still use shredded coconut, so you don’t loose all the texture, but hey, the coconut already comes shredded, so all of the hard work is already done for you!  I topped mine with butter cream carrots that I made on wax paper and then froze and applied, but you could probably just pipe them directly onto the bars….I was just being fancy!!

Ingredients:

  • 2 cups flour
  • 2 tsp. baking soda
  • ½ tsp. baking powder
  • 2 tsp. ground cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. cloves
  • 1 tsp. salt
  • 2 cups sugar
  • 4 eggs, room temp.
  • ½ cup unsalted butter, melted
  • ½ cup vegetable oil
  • 1-4 oz. jar baby apple sauce
  • 3-4 oz. jars baby carrots
  • 2 tsp. vanilla
  • 1 cup shredded, sweetened coconut

Icing:

  • 10 Tbs. unsalted butter, softened
  • 8 oz. cream cheese, softened
  • 6 cups powdered sugar
  • 2 tsp. vanilla
  • 3 Tbs. half-n-half, plus more if you want it less stiff

Directions:

Preheat oven to 350*.  Generously spray and 9X13 baking dish with non-stick spray and line with parchment paper.

Sift together flour, baking soda, baking powder, spices and salt. Set aside.

Place eggs in a medium size bowl.  Whisk until well combined.  Add sugar, melted butter, oil and vanilla and stir well.  Add the baby food and stir to combine.

Add the flour mixture and stir till smooth and all flour disappears.  Add coconut and stir to combine.

Pour batter into prepared pan and bake 25-28 minutes, or until toothpick inserted in the center comes out clean.  Allow to cool completely before icing.

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