Prep 15 mins
Cook 25 mins
These yummy treats are great for potlucks and family gatherings!
- 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
- 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.
YUM! I made these using Splenda for the sugar and Splenda/cornstarch mix for the powered sugar. The cream cheese was 95% fat free so I was able to enjoy these little gems with a smile. It's been on the short side of forever since I have had carrot cake (DH won't eat it and I just don't like to make a big cake for me because I'll just eat it, D'oh!. Anyway, I just couldn't resist this recipe but I've been good. I had to eat one to write the review :D. Two are in the fridge and the rest are wrapped separately and in the freezer where they will be safe. I did use less sugar (Splenda) than ask for by about a quarter and I found that amount to be spot on for me. Thanks loof for a marvelous treat that I'll be enjoying now and down the road.
Yummy bars, almost like the ones my grandma used to make. I did not use grated carrots, I was out of fresh carrots, so I used a cup of canned sliced carrots and mixed them with the sugar and oil so they were pretty mashed up. (my grandmas were made with pureed baby food carrots, so this came really close ). The only other thing I changed was that I added a bit of lemon juice to the frosting.Thanks for sharing, loof!
These were good but a bit sweet for us. Next time I would cut back on the sugar. They were easy to make and enjoyed by all that tried them.