Carrotpumpkinbarswithorangeicing Recipes

CARROT CAKE BARS

This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

Provided by Linda

Categories Desserts Cakes Sheet Cake Recipes

Time 30m

Yield 14

Number Of Ingredients 8

Carrot Cake Bars image

Steps:

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.
In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
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.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g

Ingredients

2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

CARROT CAKE BARS

"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 17

Carrot Cake Bars image

Steps:

In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., 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. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.

Nutrition Facts :

Ingredients

3 large eggs
1-1/4 cups canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 jar (6 ounces) carrot baby food
1 container (3-1/2 ounces) applesauce baby food
1 container (3-1/2 ounces) apricot baby food
1/2 cup chopped walnuts, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

FROSTED CARROT BARS

Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient-baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."-Rita Pearl, Norwalk, Iowa

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 16

Frosted Carrot Bars image

Steps:

In a bowl, beat sugar, oil, eggs and carrots. Combine flour, baking powder, cinnamon, baking soda and salt; add to carrot mixture and mix well. Pour into 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. , In a bowl, beat cream cheese, butter and vanilla. Blend in sugar until smooth. Place 1/4 cup of frosting in a small bowl; stir in yellow and red food coloring to make orange. Set aside. Place 3 tablespoons frosting in a small bowl; stir in green food coloring., Spread white frosting on cake. Cut a small hole in the corner of a pastry or plastic bag; fill with orange frosting. Mark off 20 squares on the cake; pipe a small carrot in the center of each square. Place green frosting in another bag; cut a small hole in the corner. Pipe greens on top of each carrot.

Nutrition Facts :

Ingredients

2 cups sugar
1 cup canola oil
4 large eggs
2 jars (6 ounces each) carrot baby food
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
Yellow, red and green liquid food coloring
2 pastry or heavy-duty resealable plastic bags

CARROT BARS

This recipe came from my beloved Grandmother. It is one of my most requested dessert recipes from friends. It is so simple to prepare and tastes so good. I hope you will enjoy them as much as my family does.

Provided by Michelle S.

Categories Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 13

Carrot Bars image

Steps:

Cream eggs, sugar, oil and baby food.
Add remaining ingredients, and mix well.
Grease and flour a 13x9 pan.
Pour bar mixture into pan.
Bake at 325 degrees for 30-35 minutes.
Cool.
When bars are cool, cream the butter and cream cheese together until fluffy.
Beat in powdered sugar, add vanilla to taste.
Frost bars.

Nutrition Facts : Calories 250.8, Fat 14.5, SaturatedFat 5.5, Cholesterol 38.2, Sodium 166.9, Carbohydrate 29.3, Fiber 0.4, Sugar 23.4, Protein 2

Ingredients

2 eggs, beaten
1 cup sugar
3/4 cup oil
2 (4 ounce) jars carrot baby food
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup chopped nuts (optional)
1 1/4 cups flour
1 (8 ounce) package cream cheese, softened
3 cups powdered sugar
1/2 cup butter, softened
vanilla

CARROT BARS

This cake is very moist and so easy to make.

Provided by Kathy

Categories Desserts Cakes

Time 1h

Yield 30

Number Of Ingredients 13

Carrot Bars image

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

Ingredients

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

SWEET CARROT PUMPKIN BARS

Highly nutritious! This recipe came from PREVENTION magazine, Dec 2003. "A double whammy of pumpkin and carrots gives just one of these bars more than 100% of the daily value of vitamin A."

Provided by DonitaK

Categories Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 17

Sweet Carrot Pumpkin Bars image

Steps:

Preheat oven to 350 degrees F.
Combine flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, beat egg and egg white until foamy. Beat in sugar, pumpkin, oil, margarine, orange peel, and vanilla extract until smooth.
Add flour mixture to egg mixture, and stir by hand until almost combined. Stir in carrots, raisins, cranberries, and nuts just until blended.
Spread batter into 8" X 8" pan coated with cooking spray. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack.
Makes 1 dozen.

Nutrition Facts : Calories 210.7, Fat 8, SaturatedFat 1, Cholesterol 17.6, Sodium 173.5, Carbohydrate 33.3, Fiber 1.5, Sugar 22.2, Protein 3

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 large egg white
1 cup brown sugar, packed
1/2 cup canned pumpkin
2 tablespoons canola oil
2 tablespoons margarine, melted
1 grated orange, rind of
1 teaspoon vanilla extract
1/2 cup grated carrot
1/2 cup raisins
1/2 cup dried cranberries
1/2 cup chopped walnuts

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