Easy Carrot Cake Bars Recipe

Step 2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots. Step 3. Spread batter into a …

Rating: 5/5(57)
Total Time: 30 mins
Category: Sheet Cake
Calories: 412 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
2. In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
3. Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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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

Rating: 5/5(6)
Category: Dessert
Servings: 12
Total Time: 2 hrs 10 mins
1. 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.
2. 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.
3. 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.

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Preheat oven to 350 degrees. Line an 8×8 inch pan with parchment and coat with non-stick spray and set aside. In a large bowl, beat together butter, brown sugar, and vanilla …

Ratings: 1
Category: Dessert
Cuisine: American
Estimated Reading Time: 8 mins
1. Preheat oven to 350 degrees.
2. Take an 8x8 pan, line with parchment and coat with nonstick spray. Set aside
3. In a large bowl, beat together butter, brown sugar, and vanilla until fluffy.
4. Beat in eggs, then flour, cinnamon, baking powder, and salt.

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Step 1: Mix the dry ingredients, together.Then add in eggs and vegetable oil, and the carrots. Step 2: Pour carrot cake batter into the greased baking pan and cook in the oven. …

Rating: 4.5/5(2)
Total Time: 45 mins
Category: Desserts
Calories: 521 per serving
1. Start by greasing 8x11 inch pan and preheat your oven to 350 degrees F.
2. Now you will add flour, allspice, cinnamon baking soda, salt in a bowl and whisk till combined.
3. Add in your oil, and eggs and mix well till combined.
4. Pour in the grated carrots, and fold into the batter.

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Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla.

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These carrot cake bars combine the spicy-sweet flavor of traditional carrot cake with creamy, smooth cheesecake and lemon extract for an irresistible dessert. What sets this carrot cake bars recipe apart from the rest is swirling the cream cheese frosting inside the bars rat

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Instructions. Preheat oven to 350 degrees. In a small bowl, mix together the dry cake mix, cream cheese, egg and butter until completely mixed. The dough will be very thick. Press the dough into a greased 8x8 baking pan. Bake for 14-18 minutes. Remove from the oven and allow the bars to cool.

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Prepare the carrot cake batter: Melt the butter in a microwave safe dish. In a medium sized bowl, add the melted butter and brown sugar and mix to combine. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder and salt and stir again until completely combined. Fold in the shredded carrots. Set aside.

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This recipe was a standard Carrot Cake Recipe. I added one extra teaspoon Cinammon and a teaspoon nutmeg to give it more spice. The only Thing is I think it wasn't "Carroty" enough. Maybe some Carrot Baby food would give it that extra oomph, like other recipes have you do. All in all though not a bad recipe.

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Whisk just until fully combined. Stir in shredded carrots, chopped walnuts, and raisins. Transfer to the baking dish and bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Remove the cake from the oven and run a knife around the edges to loosen from the pan.

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Fold in oats, carrots, chocolate chips and raisins. Spread cookie dough into prepared pan. Bake at 350 degrees for 20-25 minutes or until set and lightly browned. Remove from oven and let cool before slicing into bars. For frosting, beat together cream and cheese and butter until smooth. Working in 1/4 cup increments, slowly beat in powdered sugar.

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For the frosting: Beat the butter and cream cheese until nice and fluffy. Add in the vanilla and powdered sugar and beat until nice and smooth. Spread on top of the cooled cake bars and serve. Store leftovers in an airtight container, in the refrigerator, for up to 3 days.

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Love carrot cake? You are going to enjoy this easy Carrot Cake Bars recipe.These sweet hand-held bars have the same flavor and texture with less work. The sweet blend of spices and veggies makes them moist and delicious, and the layer of cream cheese frosting and sprinkles takes them over the top.

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Heat oven to 375°F. Line 8-inch square pan with cooking parchment paper. 2. Remove cookie dough from package; let stand at room temperature about 5 minutes. 3. In large bowl of stand mixer with paddle attachment, break up cookie dough. Add cream cheese; beat on low speed until blended.

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Preheat oven to 350 degrees and spray a 13x9 baking pan with baking spray. In a large bowl, whisk together the eggs, oil and sugar until smooth. Sift the flour, baking soda, baking powder, cinnamon and salt. Add the dry mixture to the wet mixture and whisk until just combined. Fold in the carrots and walnuts.

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Possible Recipe Variations: If you would like to customize your carrot cake bars, feel free to: Add nuts: Feel free to stir 1/2 cup chopped nuts (such as pecans, walnuts, pepitas or hazelnuts) into the batter, and/or sprinkle extras on top of the frosting. Add raisins: You could also stir in up to 1/4 cup of raisins. Add coconut: Or up to 1/4 cup of toasted shredded coconut.

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This easy carrot cake is made in a 9×13 pan and topped with the best cream cheese frosting! Perfect for an Easter dessert! Its only a couple weeks till Easter and yesterday was the first day of spring, so its a perfect time to make this easy carrot cake.

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