Carrot Pecan Bars

Flecked with pieces of carrot and laced with lots of spice, the bars have a texture that is nicely balanced between a cake and a chewy cookie. Use freshly grated nutmeg, if at all possible, in the frosting.

• Ready In: 50 mins
• Serves: 24

Ingredients

• BATTER

• 1  cup unbleached all-purpose flour
• 1⁄2 cup whole wheat flour
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon  freshly grated nutmeg
• 1⁄2 teaspoon salt
• 1⁄2 cup  finely chopped pecans
• 3⁄4 cup  vegetable oil
• 1  cup  packed light brown sugar
• 2  large eggs
• 1  teaspoon vanilla extract
• 2  cups carrots, cut into 1/2 inch pieces

• FROSTING

• 2 (3 ounce) packages cream cheese, softened
• 1  cup confectioners' sugar, sifted
• 1  tablespoon fresh lemon juice
• 1⁄2 teaspoon  freshly grated nutmeg
• 1⁄2 teaspoon vanilla extract
• 2  tablespoons  finely chopped pecans

Directions

1. Preheat the oven to 350 degrees F.
2. Lightly butter a 13 x 9- inch baking pan.
3. TO MAKE THE BATTER: Combine the flours, cinnamon, baking powder, nutmeg and salt in a large bowl; add the pecans; stir to blend.
4. Place the oil, brown sugar, eggs and vanilla in the bowl of a food processor.
5. Process until blended.
6. With the motor running, gradually add the carrots through the feed tube; process until the carrots are finely chopped.
7. Pour the carrot mixture over the dry ingredients; stir until well blended.
8. Spread the batter in the prepared pan.
9. Bake for 35 minutes, or until the edges pull away from the sides of the pan.
10. Cool o a wire rack.
11. TO MAKE THE FROSTING: Beat the cream cheese and confectioners; sugar utill smooth.
12. Add the lemon juice, nutmeg and vanilla.
13. Spread the frosting over the cooled bars.
14. Sprinkle with the finely chopped pecans.
15. Let stand for about 1 hour before cutting into bars.
16. Makes 24 bars.
17. A to Z Bar Cookies.