Carrot Bars

Submitted by loof751

"These yummy treats are great for potlucks and family gatherings!"

 

• Ready In: 40mins
• Ingredients: 14
• Yields: 16 bars
• Serves: 16

ingredients

• 236.59 ml sugar
• 177.44 ml oil
• 4.92 ml vanilla
• 2 eggs
• 236.59 ml flour
• 4.92 ml cinnamon
• 2.46 ml baking soda
• 2.46 ml salt
• 236.59 ml grated carrot
• 118.29 ml chopped pecans

• Topping

• 118.29 ml margarine
• 85.04 g cream cheese
• 4.92 ml vanilla
• 473.18 ml confectioners' sugar

directions

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

Reviews

[pammyowl]

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!

 

[Annacia]

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.

 

[bmcnichol]

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.

 

[Crafty Lady 13]

Very good and flavorful bars. Loaded with carrots, very moist and reminded me a little of carrot cake. I took some over to my in-laws and the rest to work. Everyone loved them. The cinnamon, carrots and pecans with the cream cheese frosting made for a delicious treat. I plan on making these again with the next couple of days. Forgot to take a picture the first time around. Will have to remember to photograph them the next time I make them. Made for March 2012 Aus/NZ Swap.

 

[UmmBinat]

Very sweet but tasty. I tried to make ours gluten free but I used brown rice flour instead of white rice flour by mistake so I think that is the reason why they came out crumbly and a bit dry. I used 1 cup of the flour plus 1/2 cup tapioca starch (I forgot to add a gum too), canola oil, alcohol free vanilla from the health food store, maybe a bit less sea salt, chopped walnuts in place of the pecans as that is what I had on hand, sweet (unsalted) butter in the icing instead of margarine to be healthier, a Danish cream cheese, I powdered my own white sugar in a coffee/spice mill to be corn free, plus I used the rest of the ingredients. I would try making these bars again with somewhat less sugar and white rice flour mixed with tapioca starch, plus a gum. Made for Please Review My Recipe: from 14 August 2011 ~