Moms Carrot Bars Recipes

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MOM'S BABY CARROT BARS



Mom's Baby Carrot Bars image

This is a very old recipe from my Mom. I love how moist they are! The secret ingredient is baby food!

Provided by star pooley

Categories     Cookies

Time 30m

Number Of Ingredients 19

1 c granulated sugar
3/4 tsp ground cinnamon
1 tsp baking soda
2 eggs
1/2 tsp salt
1 tsp vanilla extract
1 c all purpose flour
1 (7 1/2) oz jar baby carrots
1/2 c raw carrots, ground
1/4 c raisins
1/4 c walnuts, chopped
FROSTING:
12 oz cream cheese, softened
1/4 c butter, softened
2 c powdered sugar
2 tsp vanilla extract
GARNISH:
grated raw carrot
candied or canned pineapple

Steps:

  • 1. Mix all ingredients in a large bowl and place batter in a greased and floured 13X9-inch pan;.
  • 2. Bake at 350 degrees for 20 minutes or until an inserted knife or toothpick into the center comes out clean.
  • 3. Cool completely.
  • 4. Mix all frosting ingredients and frost.
  • 5. Garnish each bar with grated carrot & a piece/chunk of pineapple.

CARROT BARS



Carrot Bars image

This cake is very moist and so easy to make.

Provided by Kathy

Categories     Desserts     Cakes

Time 1h

Yield 30

Number Of Ingredients 13

1 ½ cups vegetable oil
2 cups white sugar
4 eggs, beaten
2 (4 ounce) jars carrot baby food
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
½ cup chopped walnuts
1 (8 ounce) package cream cheese
¼ pound butter, softened
2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F. (175 degrees C). Grease and flour two 8x11 inch pans.
  • Beat together the oil, sugar, eggs and carrots. Combine the flour, baking soda, salt and cinnamon. Add to wet ingredients and mix well.
  • Pour into pans and bake for 30 minutes. Remove from oven and allow to cool..
  • Beat together cream cheese and butter. Add powdered sugar and vanilla, mix until smooth. Spread frosting on cooled cakes and serve.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 28.8 g, Cholesterol 41.1 mg, Fat 18.7 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 217.8 mg, Sugar 21.6 g

GRAMMY'S CARROT CAKE BARS



Grammy's Carrot Cake Bars image

My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.

Provided by Damaris Phillips

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 14

Cooking spray, for the baking dish
2 cups (250 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (360 ml) vegetable oil
2 cups (400 g) sugar
4 large eggs
12 ounces (340 g) carrots, peeled and grated (about 3 cups)
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
2 cups (250 g) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup (95 g) walnuts, toasted and chopped

Steps:

  • Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
  • Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

CARROT BARS



Carrot Bars image

Make and share this Carrot Bars recipe from Food.com.

Provided by loof751

Categories     < 60 Mins

Time 40m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 14

1 cup sugar
3/4 cup oil
1 teaspoon vanilla
2 eggs
1 cup flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup grated carrot
1/2 cup chopped pecans
1/2 cup margarine
3 ounces cream cheese
1 teaspoon vanilla
2 cups confectioners' sugar

Steps:

  • Cream sugar and oil. Add 1 teaspoon vanilla and eggs and beat well.
  • Add flour, cinnamon, baking soda, and salt and mix well. Fold in carrots and nuts.
  • Pour batter in a greased 9x13 inch baking pan. Bake at 350 degrees for 25 minutes. Cool completely.
  • Beat margarine, cream cheese, vanilla, and confectioners sugar until creamy. Spread on cooled bars.

MOM'S AMAZING "24 KARAT" CARROT CAKE



Mom's Amazing

This cake has recevied the highest bid for 15 years at my Mother's church bake sale - it's amazing and impressive but best of all it is soooo easy. Best to make it with fresh spices to really get the full flavor. Enjoy!

Provided by srsmithtx

Categories     Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 17

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 cups carrots, grated
8 ounces crushed pineapple, lightly drained
1 cup pecans, chopped
4 eggs
2 cups sugar
1 1/2 cups oil
8 ounces cream cheese
1 teaspoon vanilla
3/8 cup margarine, melted
4 cups powdered sugar (or more depending on consistency)

Steps:

  • Beat eggs and add sugar; stir in oil. Add all dry ingredients. Add carrots and pineapple. Mix well.
  • Grease and flour 3 9" pans.
  • Bake at 350 degrees for 35-50 minutes (longer if you're using different pans). Test by inserting a toothpick, cake is done when toothpick comes out clean.
  • Cool 10 minute Turn out on racks to cool.
  • Beat frosting ingredients together and top each cake layer, then assemble the cake and cover the sides.

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